We enjoy trying new and interesting recipes, so we were excited about this Bloody Orange Snapper recipe! We found that putting a dash of our Il Fusti Blood Orange Olive Oil infused citrus and zest into the mix, adding fresh notes. Try it this spring (or any season for that matter)!
1/2 cup quinoa, rinsed
A dash of Kosher salt
4 skin-on snapper fillets (about 5 ounces each)
1 teaspoon fennel seeds, coarsely chopped
Freshly ground pepper
3 tablespoons Il Fusti Blood Orange Olive Oil
2 oranges, plus juice of 1/2 orange
2 tablespoons white wine vinegar
1 small shallot, thinly sliced and separated into rings
1 5-ounce package baby kale (about 8 cups)
1/3 cup toasted sunflower seeds
- 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 Il Fusti Blood Orange 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 for 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 for at least 10 minutes.
Whisk in the remaining 2 tablespoons of Il Fusti Blood Orange 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.
This recipe was adapted and sourced directly from FoodNetwork.com