Name: Red Snapper
Ingredients: ¼ cup grapeseed or canola oil + 2 tbsp; 1 whole (3-4 lb) red snapper, cleaned, scaled; Sea salt and freshly ground black pepper; 2 lemons, sliced thinly; 1/2 small fennel bulb, thinly chopped; 1 tbsp chopped fennel fronds; ¼ cup tamarind concentrate; 2 tbsp sugar

Description

This side adds a nutritious serving of green veggies to your meal.

Ingredients

Scale

2 cups dried green split peas
4 cups vegetable broth
2 cups baby kale
2 cups baby spinach
1 bunch broccolini, chopped
1 tbsp oil
1/4 cup lime freshly squeezed juice
1/4 cup extra virgin olive oil
2 tsp cumin powder
1 tbsp maple syrup
2 limes for garnish
Kosher Salt to taste
Freshly ground pepper

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Instructions

Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes. Drain any excess liquid.
In a small bowl, whisk together the lime juice, olive oil, cumin powder, maple syrup and kosher salt.
While split peas are hot, pour vinaigrette over the peas and toss to coat. Season with salt and freshly ground black pepper.
In a skillet, heat 1 tablespoon oil and saute greens lightly and season with salt and pepper.
Mix peas and greens together. Adjust seasoning as needed.