| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup quinoa, rinsed
- Kosher salt
- 4 skin-on snapper fillets (about 5 ounces each)
- 1 teaspoon fennel seeds, coarsely chopped
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 oranges, plus juice of 1/2 orange
- 2 tablespoons white wine vinegar
- 1 small shallot, thinly sliced and separated into rings
- 1 5-ounce package baby kale (about 8 cups)
- 1/3 cup toasted sunflower seeds
Instructions
- Combine 1 1/2 cups water, the quinoa and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until just tender, about 12 minutes. Drain well in a fine-mesh sieve; let cool to room temperature.
- Meanwhile, pat the fish skin dry with paper towels. Season the fish with the fennel seeds, salt and pepper. Drizzle 1 tablespoon olive oil in a large nonstick skillet. Add the fish skin-side down, place the skillet over medium heat and cook the fish, without moving, until it is almost cooked through and the skin is golden
- brown, 15 to 20 minutes. Flip and cook 30 seconds on the other side.
- Meanwhile, trim the top and bottom of the oranges using a paring knife. Remove the peel and pith with the knife, then slice the oranges crosswise into rounds, discarding any seeds.
- Combine the orange juice, vinegar, shallot, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Let sit at least 10 minutes. Whisk in the remaining 2 tablespoons olive oil. Add the quinoa, orange slices, kale and sunflower seeds; season with salt and pepper and gently toss. Divide among plates and serve with the fish.
Nutrition Facts
| Calories | 410 |
| Total Fat | 17 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 50 milligrams |
| Sodium | 385 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 6 grams |
| Protein | 35 grams |
| Sugar | 9 grams |
| Calories | 410 |
| Total Fat | 17 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 50 milligrams |
| Sodium | 385 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 6 grams |
| Protein | 35 grams |
| Sugar | 9 grams |
Reviews
Was an extremely tasty recipe, especially the salad dressing. My family has requested this again, even the 4 and 5 year olds!
HORRIBLE