Whole Fish with Greek Grain Salad
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Whole Fish with Soy and Citrus
1 lime plus 2 tablespoons fresh lime juice
1 red snapper (about 2 1/2 pounds), gutted and scaled (optional to keep the head on)
¼ t Kosher salt
¼ t black pepper
2 T canola oil
2 T unsalted butter
2 T olive oil
2 T low-sodium soy sauce or tamari
Pinch of flaky sea salt (optional)
½ bunch cilantro or parsley, plus more if you like, for serving
1. Heat oven to 425 degrees.
2. Thinly slice half the lemon, half the lime, and half the orange.
3. Using a sharp knife, make 2 to 3 diagonal incisions on each side of the fish; enough to visibly score the flesh. Season fish inside and out with salt and pepper.
4. Heat oil in the largest, oven-safe skillet you own (at least 12 inches) on the stove over medium-high heat.
5. Place the fish in the skillet, and lightly press the fish so the skin makes even contact with the skillet. Cook, continuing to press lightly, for 1 to 2 minutes.
6. Remove the skillet from the heat and carefully place a few slices of citrus inside the cavity of the fish, letting a few escape and sizzle in the skillet alongside the fish.
7. Add butter, olive oil and soy sauce to skillet. Using a large spoon, baste the fish a few times.
8. Transfer the whole skillet to the oven and continue to cook until the fish is firm to the touch and you can see that the flesh has gone from translucent to white and opaque, 15 to 18 minutes. (You may need a few minutes more if you have an especially meaty snapper).
9. Place fish on a large serving platter along with remaining halved lemon, lime, and orange for squeezing over the top.
10. Add lime juice to the butter-soy liquid in the skillet and swirl to combine.
11. Pour sauce over fish and sprinkle with sea salt.
12. Serve with cilantro.
Nutrition per serving
Greek Grain Salad
1 bunch cilantro, chopped
1/2 bunch parsley, chopped
1/2 red onion, finely diced
1 cup freekeh (or cracked wheat or quinoa)
1/2 cup Puy lentils
2 T toasted pumpkin seeds
2 T toasted slivered almonds
2 T toasted pine nuts
2 T baby capers
1/2 cup currants
1 lemon, juiced
3 T extra virgin olive
¼ t sea salt
1 pomegranate, deseeded, to serve
1 cup thick Greek yogurt
1 t cumin seeds, toasted and ground
1 T honey
1. Blanch freekeh and lentils separately in boiling water until both just cooked; Drain well and allow to cool.
2. Mix the yogurt, ground cumin, and honey until combined.
3. In a medium bowl, place the coriander, parsley, red onion, freekeh, lentils, toasted nuts, capers, currants, lemon juice, and olive oil.
4. Mix well and season to taste.
5. Place into serving dish and top with cumin yogurt and pomegranate seeds.
Nutrition per serving