Snapper with Collards and Chili-Lime Broth
RECIPE CREATED FOR STAINLESS STEEL DEEP FRY PAN
TIME: Under 1 hour
SERVING SIZE: 2-4
In a large, deep fry pan, heat olive oil over medium-high heat. Season the snapper with salt and pepper. Place fillets in the pan skin side-down. Cook 4-5 minutes or until a golden-brown crust forms. Remove from the pan and set aside.
Reduce heat to medium. Add the collards and garlic, and saute 1-2 minutes until garlic becomes fragrant.
Whisk together water, rice wine vinegar, fish sauce, lime juice, Sriracha and honey. Season with salt and pour over the collards. Place the fish on top of the collards. Cover and steam for 10-15 minutes or until fish is cooked through and collards are wilted. Season with salt and pepper to taste. Garnish with red chilies, green onions, lime slices and cilantro.
- Snapper with Collards and Chili-Lime Broth