Wild Snapper with Teriyaki glaze

A simple and classic recipe that takes just a few moments to prepare. You can use any fish you like for this recipe – some good examples are Australian salmon, flathead, whiting, sea mullet or tailor. I’ve glazed the fish in Asian aromatics which go perfectly with accompaniments such as my roasted sweet potato and  avocado mayo. Enjoy.

What’s great about it: This snapper dish is high in omega-3s that help support the health of every cell in the body. Fish is also low in saturated fat and it is a source of protein: the main function of protein is to build and repair as well as sustain muscle. Also, fish is a good source of iodine that helps to support your thyroid which in turn helps to regulate metabolic rate.

INGREDIENTS:

• 2 x 200 g (7 oz) wild caught snapper fillets
• 10 g (2/5 oz) butter TERIYAKI GLAZE
• 60 ml (2 fl oz) tamari soy sauce
• 60 ml (2 fl oz) organic maple syrup
• 30 ml (1 fl oz) mirin
• 50 g (1 ¾ oz) red apple,
• grated (with skin) 1 golden shallot,
• finely diced 1 teaspoon fresh ginger,
• grated WILTED GREENS
• 1 teaspoon olive oil
• 100 g (3 ½ oz) cavolo nero, washed and shredded
• 120 g (4 oz) baby spinach leaves
• a pinch of black pepper
• 1 teaspoon lemon juice

METHOD:

Teriyaki glaze:

1. Combine teriyaki glaze ingredients in a pot and simmer over a low heat for 3 – 5 minutes. Set aside.
2. Heat a small pot over a medium heat with olive oil.
3. Add cavolo nero, spinach, pepper and lemon juice and cover with a lid.
4. Reduce the heat to low and gently allow to steam for 1 – 2 minutes or until wilted.
5. Set aside and keep warm until needed.
6. Heat 1 teaspoon olive oil in a pan over a medium heat.
7. Add snapper, skin-side down and cover with a lid.
8. Reduce the heat to low, gently cover with a lid and allow the fish to cook all the way through without turning over.
9. Remove the lid and add 40 ml teriyaki sauce.
10. Add the butter and mont au beurre to create a lovely sauce.
11. Serve immediately with wilted greens

Serves 2.

Notes and Inspiration: Mont au beurre means to thicken a sauce with a knob of butter. Adding a little butter will emulsify the sauce to create a wonderful glaze that will coat the fish and taste delicious.

This recipe has been kindly shared by Teresa Cutter from:
www.thehealthychef.com