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!

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