Snapper with Kale-Orange Salad
Snapper with Kale-Orange Salad offers a vibrant and satisfying meal that combines the delicate flavor of crispy snapper with the refreshing crunch of a kale-orange salad. This dish is perfect for anyone seeking a healthy yet indulgent meal.
The quinoa adds a hearty texture, complementing the sweet and tangy citrus in the salad, while the fennel seeds bring a hint of warmth to the snapper. Together, these ingredients create a balanced dish that is both nourishing and full of flavor.
Ideal for a quick weeknight dinner or a special occasion, Snapper with Kale-Orange Salad is a crowd-pleaser that brings together bright flavors and wholesome ingredients in a delightful, easy-to-prepare meal.
Snapper with Kale-Orange Salad Ingredients
Quinoa forms the foundation of this dish, offering a light yet nutty base that pairs beautifully with the vibrant salad. Its texture adds substance while absorbing the flavors of the dressing.
Fresh snapper, with its delicate flavor and crispy skin, delivers a savory contrast to the refreshing kale and citrus. The fennel seeds subtly enhance the fish with a touch of warmth and complexity.
Oranges infuse the salad with a burst of sweetness and acidity, while baby kale provides a crisp, earthy element. The toasted sunflower seeds offer a satisfying crunch, rounding out the dish with a delightful contrast of textures.
Snapper with Kale-Orange Salad
Recipe Tips
- Perfect Fish Crispiness: For crispy skin, ensure the snapper fillets are patted dry with paper towels before cooking. The moisture on the skin can prevent it from crisping up properly. Also, cook the fish skin-side down without moving it, allowing the skin to caramelize and become golden brown for a satisfying texture.
- Quinoa Consistency: Quinoa can sometimes become mushy if overcooked. To avoid this, ensure you cook it only until just tender, usually about 12 minutes. After draining, let it sit in a fine-mesh sieve for a few minutes to remove any excess moisture before allowing it to cool. This will keep the quinoa light and fluffy.
- Fresh Orange Prep: When prepping the oranges, be sure to remove all the white pith with a paring knife. This helps prevent any bitterness in the salad. For an extra burst of citrus flavor, reserve a bit of the zest before peeling and add it to the dressing.
What to Serve with Recipe
- Crispy Roasted Potatoes: Serve this Snapper with Kale-Orange Salad alongside crispy roasted potatoes. The crispy edges and tender interior of roasted potatoes provide a satisfying contrast to the freshness of the kale and the richness of the snapper, creating a balanced and fulfilling meal.
- Garlic Butter Asparagus: Pair this dish with sautéed asparagus in garlic butter. The buttery, savory flavor of the asparagus complements the crisp snapper and the tangy orange salad, enhancing the overall brightness and depth of the meal.
- Chilled White Wine: A light, chilled white wine, such as Sauvignon Blanc or Pinot Grigio, makes an excellent pairing. The crisp acidity of the wine complements the citrus in the salad while balancing the richness of the fish. A refreshing drink enhances the clean flavors of the dish.
FAQ
1. Can I use a different type of fish for this recipe?
Yes, you can substitute snapper with other white fish, such as tilapia, cod, or halibut. Just ensure the cooking time is adjusted based on the thickness of the fillets.
2. Can I make this recipe ahead of time?
While the quinoa and salad can be prepared ahead of time, it’s best to cook the snapper just before serving to maintain its crispness. Store the salad separately and toss it just before serving.
3. Is this recipe suitable for a gluten-free diet?
Yes, this Snapper with Kale-Orange Salad is naturally gluten-free, making it a great choice for those avoiding gluten.
4. Can I use a different type of greens instead of kale?
While baby kale provides a nice texture and flavor, you can substitute it with arugula, spinach, or mixed greens if preferred. Keep in mind that these alternatives will alter the salad’s flavor slightly.
Snapper with Kale-Orange Salad
Ingredients
- 4 skin-on snapper fillets approximately 5 ounces each
- 1/2 cup quinoa rinsed
- 1 teaspoon fennel seeds coarsely chopped
- Kosher salt
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 oranges plus juice from 1/2 orange
- 2 tablespoons white wine vinegar
- 1 small shallot thinly sliced into rings
- 1 5- ounce package baby kale about 8 cups
- 1/3 cup toasted sunflower seeds
- Directions
Instructions
- In a small saucepan, combine 1 1/2 cups water, quinoa, and 1/4 teaspoon of salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 12 minutes until the quinoa is tender. Drain the quinoa thoroughly using a fine-mesh sieve, then set it aside to cool to room temperature.
- While the quinoa cools, prepare the snapper fillets. Pat the skin dry with paper towels to ensure crispiness. Season the fish fillets with fennel seeds, salt, and pepper. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Place the fish skin-side down and cook, undisturbed, for 15 to 20 minutes until the skin turns golden brown and the fish is nearly cooked through. Flip the fillets and cook for an additional 30 seconds on the other side.
- As the fish cooks, prepare the oranges. Trim off the top and bottom of each orange with a paring knife, then remove the peel and pith. Slice the oranges into crosswise rounds, discarding any seeds.
- In a large bowl, combine the orange juice, vinegar, shallot, 1/4 teaspoon of salt, and freshly ground pepper. Let the mixture sit for at least 10 minutes. Afterward, whisk in the remaining 2 tablespoons of olive oil to create the dressing.
- Add the quinoa, orange slices, kale, and sunflower seeds to the dressing. Gently toss everything together, adjusting the seasoning with salt and pepper as desired. Divide the salad among plates and serve alongside the snapper fillets.
