Mar 28
Ingredients:
| 1 | lb snapper, cut into 1-2 inch cubes |
| 1 | onion, diced |
| 1 | bunch of kale |
| 1/2 | bunch of spinach (optional) |
| 1 | red pepper, thinly sliced or chopped |
| 1 | green pepper, thinly sliced or chopped |
| 1 | clove garlic, minced |
| 1 | pint cherry tomoatoes |
| 1 | carrot |
| 2 | tbsp tamari |
| 1 | tsp apple cider vinegar |
| 1 | tbsp olive oil or coconut oil |
| 1 | splash white wine |
| 1 | tsp salt |
| 1 | tsp basil |
Preparation:
- Heat oil on medium in larger fry pan
- Add onion and garlic until soft and golden
- Add red and green peppers for 2-3 min.
- Add kale (and spinach) and cover to steam. Allow kale to cook down.
- Peel carrot directly into the pan and add cherry tomatoes for about 5 min.
- Add tamari, vinegar, wine, salt and basil. Stir everything together.
- Add snapper until cooked through (5-7 min)
- Serve over rice
Also works well with cod or just about any other white fish.