Prep time: 10 minutes

Cooking time: 10 minutes

Yields: 4 people

 

Ingredients:

• 8 ounces silken tofu

• 3 cloves garlic

• 1/2 cup tightly packed basil leaves

• Sea salt

• 2 tablespoons olive oil

• 4 4-ounce red snapper fillets

• 8-10 kale leaves, sliced thin

 

Directions:

1. Steam tofu and garlic in steamer basket over boiling water for 5 minutes.

2. Transfer to a blender, add basil and salt and puree until smooth.

3. Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side.

4. Transfer fish to a plate.

5. Wipe out the skillet, add 1 tablespoon olive oil and heat again.

6. Add kale and a pinch of sea salt, stirring for 2-3 minutes, until kale is limp and bright green.

7. Layer greens on a plate and place fish on top.

8. Spoon sauce over fish.