Health Recipe

Instructions

WHAT TO DO

1. Preheat oven to 350°. Season red snapper with creole seasoning and set aside.

2. In a large cast iron skillet, add oil and bring to medium-high heat, add fish skin side down, sear until fish becomes crispy, turn fish over and cook for 2-3 minutes. Remove fish from skillet, place on a baking pan and roast in oven for 6-8 minutes until tender and flaky. Remove from oven and let rest. 

3. In the same cast iron skillet, add butter, onions and garlic. Cook and stir until fragrant about 2-3 minutes. Add collards and cook for 3-5 minutes. Stir in rice and season with creole seasoning to taste; set aside.

4. In a cast iron skillet on medium heat add butter and Tasso ham. Cook for 2-3 minutes then add flour. Stir until gravy base starts to brown, 5-7 minutes, then season with salt and pepper.

5. Slowly stream in ½ c. chicken stock, whisking constantly until base starts to thicken, add more stock depending on your desired thickness. Season gravy with creole seasoning to taste. Serve over red snapper and collard green rice. Garnish with sliced baby tomatoes. 

Ingredients
  • 2 filet of red snapper, skin on
  • 1 tbsp. creole seasoning
  • 2 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • ¼ piece yellow onion, diced
  • 1 tbsp. fresh garlic, minced
  • 5 collard green leaves, stemmed and chopped
  • 2 c. ready cooked brown rice
  • 1/3 c. low sodium chicken stock
  • Kosher salt and ground black pepper
  • 6 baby tomatoes, sliced
  • 3 tbsp. unsalted butter
  • 12 c. Tasso ham, diced
  • 3 tbsp. all purpose flour
  • 1 pinch Kosher salt
  • 1 pinch of fresh ground black pepper
  • 2 c. warm low sodium chicken stock
  • Creole seasoning
Instructions

WHAT TO GET

fish

2 filets yellow tail, de-scaled and sliced into 4 pieces, each filet

1 teaspoon salt

1 teaspoon pepper

¼ teaspoon cajun

2 tablespoons rice oil

½ teaspoon parsley (minced)

¼ teaspoon fresh thyme leaves

Broth

2 tablespoons butter

1 tablespoon rice oil

4 cloves roasted garlic

2 thyme sprigs

⅔ fennel bulb (roughly diced)

2 teaspoons toasted fennel seeds

2 teaspoons pepper

2 teaspoons salt

½ fresh lemon’s juice

⅔ cup dry white wine

2 cups chicken stock

⅔ cup diced red potato

1 cup packed spinach leaves

8 heirloom cherry tomatoes, cut in half

parsley leaves for garnish

kalamata olives for garnish

WHAT TO DO

Fish

1.    season fish with salt, pepper, and cajun

2.   place skin side-down in medium heated pan with rice oil

3.   remove from heat when cooked (8-12 minutes)

broth

1.    heat rice oil in dutch oven to medium heat 

2.   add fennel, potato, garlic, fennel seeds, and thyme

3.   when fennel starts to caramelize, add white wine, lemon, butter, and chicken stock

4.   allow to simmer for 15-20 minutes

5.    add spinach

6.   garnish with cherry tomatoes cut in half, parsley, and olives

Ingredients
  • 2 filets yellow tail, de-scaled and sliced into 4 pieces, each filet
  • 3 teaspoon salt
  • 3 teaspoon pepper
  • ¼ teaspoon cajun
  • 2 tablespoons rice oil
  • ½ teaspoon parsley (minced)
  • ¼ teaspoon fresh thyme leaves
  • 2 tablespoons butter
  • 1 tablespoon rice oil
  • 4 cloves roasted garlic
  • 2 thyme sprigs
  • ⅔ fennel bulb (roughly diced)
  • 2 teaspoons toasted fennel seeds
  • ½ fresh lemon’s juice
  • ⅔ cup dry white wine
  • 2 cups chicken stock
  • ⅔ cup diced red potato
  • 1 cup packed spinach leaves
  • 8 heirloom cherry tomatoes, cut in half
  • parsley leaves for garnish
  • kalamata olives for garnish
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