Red Snapper with a Spinach and Beet Salad

Ingredients:

For the snapper:

• 1 – 5 oz Red Snapper Steak
• 1/2 Lemon, juice, zest
• 1/2 Lime, zest
• 1/2 TBS EVOO
• 1/2 TBS Raw Honey
• 2 cloves garlic, minced
• 1/4 tsp za’atar, or dried thyme
• Salt and Pepper to taste

For the salad:

• 2 cups Spinach
• 1/4 cup golden beets, roasted
• 1/4 cup dried cherries
• Several slivers of red onion
• 2 TBS feta, crumbled
• 1-2 TBS Champagne Vinaigrette
• Salt and pepper to taste, if desired

Method:

For the Snapper:

• Preheat oven to 350 degrees
• Put beets in a roasting pan with a 1/4 inch H2O
• Drizzle a little oil over top of the beets
• Bake in the oven about an hour. Beets are done when you can stick a skewer through them easily
• Cool and peel the beets, then dice them 1/4 inch or slice
• Whisk the EVOO, lemon juice, honey, za’atar or thyme, and garlic on a bowl
• Completely coat the snapper with the above mixture, and put in a baking dish
• Sprinkle with S&P
• Bake for 15-20 min, until fish is flaky and firm

For the salad:

• Mix all ingredients in a bowl, and arrange on a plate
• Top with Snapper, hot or cold
• Enjoy!