Red Snapper with Yellow Tomato Coulis
450 calories per serving
1 Serving
Entree
Fish
Ingredients:
4 oz Red Snapper, preferably with skin on
3 oz Green Beans, trimmed (a big handful)
1 Red Onion, quartered and roasted
1 Small Potato, parboiled and cut into rounds (approx 3-4 oz)
1 Roma Tomato, seeded and diced
7 Green Olives, halved
1 Artichoke Heart (or 4 quarters)
2 tsp Ghee (or butter/olive oil)
1/2 tsp Paprika
Salt
1/4 cup Tomato Coulis
Instructions:
Season red snapper with salt and paprika on both sides.
Heat a 10" skillet on high heat and add 1 teaspoon of the ghee. Once it's almost smoking, add the green beans and toss to coat. Season with salt. Cook and toss for about 5 minutes until green beans are slightly charred. Remove and set aside.
3. Place potato rounds into the skillet and sear on both sides until lightly crispy. Set aside.
4. Add remaining 1 tsp ghee and add snapper to pan, skin side down. Don't touch it. It will naturally release from the bottom of the pan once it's crispy. Trust.
5. Once fish releases on the skin side, flip it and reduce heat to medium. Add olives, artichokes, roasted onion and potatoes to the skillet with the fish and add 2 tablespoons of the tomato coulis. The vegetables will warm through as the fish cooks. Cook for 3-5 minutes or until fish is to desired doneness.
**remember to remove the fish from the pan *just before* you think it's done.
It will continue to cook from the residual heat**
Substitutions:
Red snapper: cod, sea bass, grouper, rockfish
Green beans: asparagus, broccoli, snap peas
Tomato coulis: dijon or balsamic vinaigrette
Roma tomato: red pepper