Red Snapper with Basil Sauce

Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 4


  • 8 oz silken tofu
  • 3 cloves garlic
  • 1/2 cup tightly packed basil leaves
  • Sea salt
  • 2 tbsps olive oil
  • 4 4- oz red snapper fillets
  • 8-10 kale leaves thinly sliced


  • Steam tofu and garlic in steamer basket over boiling water for 5 minutes.
  • Transfer to a blender, add basil and a pinch of salt, and puree until smooth.
  • Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side.
  • Transfer fish to a plate.
  • Wipe out the skillet, add 1 tablespoon olive oil, and heat again.
  • Add kale and a pinch of salt, stirring for 2-3 minutes, until kale is limp and bright green.
  • Layer the kale on a plate and place fish on top.
  • Spoon sauce over fish.

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