Citrus Poached Snapper With Black Bean Salad Recipes

CITRUS-POACHED SNAPPER WITH BLACK BEAN SALAD

Steps:

• In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
• Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
• Carefully remove the snapper from skillet.
• For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.

SNAPPER WITH KALE-ORANGE SALAD

Steps:

• Combine 1 1/2 cups water, the quinoa and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until just tender, about 12 minutes. Drain well in a fine-mesh sieve; let cool to room temperature.
• Meanwhile, pat the fish skin dry with paper towels. Season the fish with the fennel seeds, salt and pepper. Drizzle 1 tablespoon olive oil in a large nonstick skillet. Add the fish skin-side down, place the skillet over medium heat and cook the fish, without moving, until it is almost cooked through and the skin is golden
• brown, 15 to 20 minutes. Flip and cook 30 seconds on the other side.
• Meanwhile, trim the top and bottom of the oranges using a paring knife. Remove the peel and pith with the knife, then slice the oranges crosswise into rounds, discarding any seeds.
• Combine the orange juice, vinegar, shallot, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Let sit at least 10 minutes. Whisk in the remaining 2 tablespoons olive oil. Add the quinoa, orange slices, kale and sunflower seeds; season with salt and pepper and gently toss. Divide among plates and serve with the fish.

BLACK BEAN SALAD

Steps:

• Mix all ingredients in a bowl and refrigerate for 1 hour.