Red Snapper with Basil Sauce
tightly packed basil leaves
red snapper fillets
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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