Red Snapper with Creamed Greens



-      Heat olive oil in grill pan

-      Season fish with salt and pepper on both sides

-      Sauté fish in heated pan, 2 minutes per side

-      Tear up greens, discarding the stems

-      In separate pan, heat 3 tablespoons oil butter blend

-      Sauté onion and greens in olive oil butter blend

-      When greens are wilted, add half & half, garlic, and tomatoes to pan and continue to cook on low heat.

-      In a small bowl, toss parsley with olive oil, salt and pepper to taste

-      To serve, place fish on creamed greens and top with parsley

  • One 6-ounce Red Snapper Filet
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 3 tablespoons olive oil butter blend
  • ¼ cup chopped red onion
  • ½ bunch kale
  • ½ bunch rainbow swiss chard
  • ½ cup half & half
  • 2 teaspoons minced garlic
  • 1 small tomato, diced
  • 2 tablespoons parsley, whole leaves


dear Jeff, I made some of your food for moms birthday party they asked me where did I get this great amazing food. Love your show watch it every single day never miss a show. your #1 fan Christina ragozzino

Looks awesome and will respond after I try the recipe

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