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Wild Caught Snapper with Wilted Greens

Wild Caught Snapper with Wilted Greens

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INGREDIENTS:

Serves 2

2 x 200 g (7 oz) wild-caught snapper fillets

10 g (2/5 oz) butter

TERIYAKI GLAZE

  • 60 ml (2 fl oz) tamari soy sauce
  • 60 ml (2 fl oz) organic maple syrup
  • 30 ml (1 fl oz) mirin
  • 50 g (1 ¾ oz) red apple, grated (with skin)
  • 1 golden shallot, finely diced
  • 1 teaspoon fresh ginger, grated

WILTED GREENS

  • 1 teaspoon olive oil
  • 100 g (3 ½ oz) cavolo nero, washed and shredded
  • 120 g (4 oz) baby spinach leaves
  • a pinch of black pepper
  • 1 teaspoon lemon juice

 

METHOD:

  1. Combine teriyaki glaze ingredients in a pot and simmer over a low heat for 3 – 5 minutes. Set aside.
  2. Heat a small pot over a medium heat with olive oil.
  3. Add cavolo nero, spinach, pepper and lemon juice and cover with a lid.
  4. Reduce the heat to low and gently allow to steam for 1 – 2 minutes or until wilted.
  5. Set aside and keep warm until needed.
  6. Heat 1 teaspoon olive oil in a pan over a medium heat.
  7. Add snapper, skin-side down and cover with a lid.
  8. Reduce the heat to low, gently cover with a lid and allow the fish to cook all the way through without turning over.
  9. Remove the lid and add 40 ml teriyaki sauce.
  10. Add the butter and mont au beurre to create a lovely sauce.
  11. Serve immediately with wilted greens

PRINT RECIPE

NOTES AND INSPIRATION:

You can use any fish you like for this recipe – some good examples are Australian salmon, flat head, whiting, sea mullet or tailor.

*This recipe by Teresa Cutter is sourced from The Healthy Chef 

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