New Keto Cooking by Michael Silverstein

Author:Michael Silverstein [Silverstein, Michael]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2020-03-15T00:00:00+00:00

SEARED SNAPPER WITH WINE-BRAISED RED CABBAGE

This elegant meal is surprisingly easy. The simply seared snapper goes incredibly well with the wine-braised cabbage, which becomes naturally sweet as the wine and balsamic vinegar reduce. And though it’s not necessary, trust me, you want to make the Garlic Aioli for this recipe. It takes this dish to new heights.

SERVES 2

BRAISED CABBAGE

½ small head red cabbage (about 1 lb [455 g]; save the other half for another recipe, such as Jicama & Orange Slaw)

¼ cup (57 g or ½ stick) unsalted butter

½ cup (120 ml) dry red wine

¼ cup (60 ml) balsamic vinegar

¼ tsp kosher salt

SEARED SNAPPER

2 (6-oz [170-g]) skin-on red snapper fillets, scaled and deboned

½ tsp kosher salt, divided

2 tbsp (30 ml) avocado oil

¼ tsp freshly ground black pepper

1 batch Garlic Aioli

Microgreens, fresh chervil or fennel fronds, for garnish (optional)

MACROS per SERVING

Calories: 729 • Fat: 48.6 g

Carbs: 16.6 g • Net Carbs: 14.7 g

Protein: 44.5 g

Prepare the cabbage: Remove the thick stem and then shave the cabbage into thin strips (as you would for coleslaw). In a large saucepan over medium heat, melt the butter. Add the cabbage and stir to coat with the butter. Sauté the cabbage for about 10 minutes, then add the wine, balsamic vinegar and kosher salt. Place a lid on the pot and let it braise for at least 20 minutes, or until the cabbage has absorbed all the liquid and is tender.

Once the cabbage is done, prepare the snapper: Heat a nonstick skillet over high heat. Pat the snapper fillets dry with a paper towel, then spread ¼ teaspoon of the salt on the skin side of the fish. Have ready a smaller, heavy-bottomed skillet or grill press to use to weigh down the fish. Once the nonstick skillet is smoking hot, add the avocado oil, then add the fish, skin side down, and immediately use the smaller pan to press the fish flat on the pan. Cook for exactly 2 minutes. Remove the top pan and sprinkle the flesh side with the remaining ¼ teaspoon of salt and the pepper. Then, flip it over and cook the fish for 2 more minutes. Place it on a plate to rest.

Plate this dish by doing a swipe of aioli, adding about 1 cup (150 g) of cabbage on top of the sauce and a fillet on top. Garnish with microgreens, some fresh chervil or fennel fronds (if using).

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