Wild Caught Snapper with Wilted Greens
By Teresa Cutter
What's great about it
This is a glorious recipe featured in my new cookbook, Purely Delicious. A simple and classic recipe that takes just a few moments to prepare. Snapper is high in omega-3s that help support the health of every cell in the body. Fish is also low in saturated fat and it is a source of protein: the main function of the protein is to build and repair as well as sustain muscle. Also, fish is a good source of iodine that helps to support your thyroid which in turn helps to regulate metabolic rate.
2 x 200 g (7 oz) wild-caught snapper fillets
10 g (2/5 oz) butter
60 ml (2 fl oz) tamari soy sauce
60 ml (2 fl oz) organic maple syrup
30 ml (1 fl oz) mirin
50 g (1 ¾ oz) red apple, grated (with skin)
1 golden shallot, finely diced
1 teaspoon fresh ginger, grated
1 teaspoon olive oil
100 g (3 ½ oz) cavolo nero, washed and shredded
120 g (4 oz) baby spinach leaves
a pinch of black pepper
1 teaspoon lemon juice
- Combine teriyaki glaze ingredients in a pot and simmer over a low heat for 3 - 5 minutes. Set aside.
- Heat a small pot over a medium heat with olive oil.
- Add cavolo nero, spinach, pepper and lemon juice and cover with a lid.
- Reduce the heat to low and gently allow to steam for 1 - 2 minutes or until wilted.
- Set aside and keep warm until needed.
- Heat 1 teaspoon olive oil in a pan over a medium heat.
- Add snapper, skin-side down and cover with a lid.
- Reduce the heat to low, gently cover with a lid and allow the fish to cook all the way through without turning over.
- Remove the lid and add 40 ml teriyaki sauce.
- Add the butter and mont au beurre to create a lovely sauce.
- Serve immediately with wilted greens
Notes and Inspiration
You can use any fish you like for this recipe – some good examples are Australian salmon, flathead, whiting, sea mullet or tailor.