Red Snapper with Basil Sauce


Prep Time

10 minutes

Prep Notes

Use organic ingredients whenever possible to avoid toxin exposure.

Cooking Time

15 minutes

Yields

4 servings

Ingredients

8 oz silken tofu or soaked cashews, 3 cloves garlic, 1/2 cup tightly packed basil leaves, sea salt, 2 Tbs olive oil, 4 4-oz red snapper fillets, 8-10 kale leaves, thinly sliced, salt & pepper to taste.

Directions

  1. Steam tofu and garlic in steamer basket over boiling water for 5 minutes.
  2. Transfer to a blender, add basil and a pinch of salt, and puree until smooth.
  3. Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side.
  4. Transfer fish to a plate.
  5. Wipe out the skillet, add 1 tablespoon olive oil, and heat again.
  6. Add kale and a pinch of salt, stirring for 2-3 minutes, until kale is limp and bright green.
  7. Layer the kale on a plate and place fish on top.
  8. Spoon sauce over fish.