Snapper: If you're using whole snapper; fillet the fish leaving skin intact. For either fillet you choose, with skin side up score the skin (so it doesn't curl when cooking). Heat sauté pan to med/high heat for about 1 minute, add 1 Tbsp. olive oil, salt and pepper on both sides of snapper and place in pan flesh side down. Sear for 1-2 minutes or until golden brown and remove from heat. Flip the fish, top it with 1 Tbsp. of pesto and place in 350°F oven and bake for 7-8 minutes.
Sundried Tomato, Sweet Potato, and Red Kale Orzo
- 1 cup of Cooked Orzo
- 1/3 cup of Vidalia Onion
- ¼ cup of Carrots
- 3 Sliced Radishes
- 2 oz. of Sundried Tomatoes
- 3 Destemmed Red Kale Leaves
- ¼ cup of Sweet Potatoes (diced and roasted)
- 3 Chopped Garlic Cloves
- 2 Tbsp. of Olive Oil
- 1 Tbsp. of Balsamic and Olive Oil Mix
- 1 Lemon
- ½ oz. of Toasted Nut Mix
- 2 Tbsp. of Shredded Pecorino Cheese
In a heated (med/high heat) non-stick pan add 1 Tbsp. of olive oil and add onions and sauté for 30 seconds or until light brown. Turn heat down to medium and add carrots, cook for another 45 seconds tossing consistently. Now add radishes and garlic, toss a couple of more times; once the radishes start to turn translucent add the remaining ingredients and cook for 1 min. Remove from heat, plate and drizzle balsamic and olive oil blend on plate around orzo. Halve the lemon and squeeze juice over and around orzo. Sprinkle with Pecorino.