Well I'm sure you've noticed that's it's incredibly hot right now and I for one find it always easier in the summer to crave healthier foods.
It's just too hot for heavy foods, so I have a great summer feast for you. Here is a Red Snapper grilled with currants and mushrooms with a side of broccoli. Pair it with a nice side of fruit, mango, melon and kumquats. Always add in a mixed green salad full of a ton of raw vegetables to get your dose of anti-oxidants and enjoy!
Red (Current) Snapper Recipe
About 12 ounces of Red Snapper
Coconut Oil, small amount
White Pepper
2 Ounces Butter
About 5 Mushrooms, sliced
2-4 Cloves of Garlic, chopped not too small.
2 Large Juicy Lemons
About 7 Kumquats, sliced into rounds
A Handful of Red Currents
Oregano, fresh if possible
Thyme
A tiny bit of salt
Prepare your Red Snapper: Rub both sides with Coconut Oil and a little white pepper, and place it on a broiler pan. Put it under the broiler (not too close; also if you like you can bake it at a very high temperature – 500 or 525. Set the timer for 15 minutes.
Meanwhile, melt about two ounces of butter in a pan; add the mushrooms and garlic, sautee.
Squeeze one lemon over them. Add Kumquats and Currents, stir well,
Add spices.
Put Snapper on platter; cover with mushroom mix and garnish with lemon quarters.
Serves two
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