Seared Red Snapper, Crispy Kale with a reduced Orange Soda & Lemon Butter Sauce

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Description

The lighter, crispier way to enjoy red snapper, with a decadent citrusy buttery sauce – tastes so complex and yet so simple to prepare

Ingredients

For the Red Snapper 
  • 3 tbsp vegetable oil 
  • 2 red snapper fillets, halved
  • 1 tsp salt 
  • 1 tsp pepper 
  • 1 tsp chilli flakes 
  • 1 tsp lemon juice 
For the Crispy Kale 
  • 1 packet baby kale
  • 2 tbsp vegetable oil 
  • 1 tsp salt 
  • 1 tsp pepper 
  • 1 tsp chilli flakes 
For the Reduced Orange Soda & Lemon Butter Sauce 
  • 2 tbsp butter
  • 1 tbsp vegetable oil 
  • 3 garlic cloves, chopped finely
  • 1 inch ginger, grated
  • 1 tsp salt
  • 1 tsp pepper 
  • 1 tsp chilli flakes 
  • 4 tbsp orange soda 
  • 4tbsp lemon juice 
To Garnish
  • Microgreens

Directions

For the Red Snapper Mix the salt, pepper, chilli flakes and lemon juice in a bowl and drizzle over the fish. Let sit for 15 minutes. Heat a pan on high heat with the oil, once hot, drop your snapper fillet in and cook for about 3 minutes on each side until seared and crispy. Set aside.
For the Crispy Kale Toss all the ingredients together and airfry for 5 minutes until crispy. Set aside.
For the Reduced Orange Soda & Lemon In a pan on medium-high heat, melt the butter and add the oil, add the garlic and ginger until fragrant, then add salt, pepper, chilli flakes and orange soda and let the sauce reduce until it is thickened and syrupy. The texture should be similar to honey.
Take your serving plate, add the crispy kale to the bottom of your plate, add your seared snapper and drizzle your orange soda and lemon butter sauce over. Top with microgreen and serve.

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