Steamed Red Snapper Over Kale

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2

  • 3/4-1 lb. genuine gulf red snapper fillet, score skin with sharp knife about every 3 inches Substitute any meaty, firm, lean fish such as halibut, cod or striped bass
  • 3/4-1 bunch of kale, thick stems cut out
  • 2 T olive oil
  • 1/2 cup water
  • 1/2 cup dry white wine
  • 1 T minced garlic
  • 1 t minced garlic for rubbing on fillet
  • 2 T minced ginger
  • 1 t minced ginger for rubbing on fillet
  • 3 scallions, white section and some of green, sliced very thinly and squeezed into tiny rings
  • 1/4 cup chopped cilantro
  • 2T rice wine vinegar
  • 2 T soy sauce
  • 3 T sweet chili sauce
  • 1/2 t fish sauce
  • 1 t sriracha sauce
  • 1/2 t sesame oil

Rinse kale well and slice into pieces around 2 x 3 inches

Mix rice vinegar, soy sauce, sweet chili sauce, fish sauce, sesame oil and sriracha sauce in a ball jar and shake to make vinaigrette

In a heavy deep pan with a lid, heat olive oil over med. high heat

Add garlic and ginger and stir till garlic softens

Add kale and toss the ginger and garlic all around the kale

Add 1/2 cup water, cover and steam for about 10 min – it’s important to check liquid level occasionally and add more water, or wine for the final fish steaming when needed

At this point add a splash of dry white wine (up to 1/2 cup) to give you at least a 1/2 inch on bottom of pan

Rub skin side of snapper fillet with a teaspoon of minced ginger and a teaspoon of minced garlic and place skin side up over kale

Drizzle about 2/3 of the vinaigrette over fish and kale then cover and steam for another 5-8 min. or until fish is just opaque in the center

Serve over kale, drizzle remaining vinaigrette over fish and kale then toss scallions and cilantro over everything. Enjoy!

Monahan's Seafood

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