Name: Pan-Seared Snapper with Spiced Quinoa and Sautéed Callaloo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Red Snapper Fillet; 1/4 cup dry Quinoa; 2 cups fresh Callaloo (Amaranth leaves); 1 tablespoon Olive Oil; 2 tablespoons chopped Yellow Onion; 1 clove minced Garlic; 1 tablespoon fresh Lime Juice; 1/2 teaspoon dried Thyme; 1/4 teaspoon ground Allspice

Nutrition

Per serving

485 calories

Protein: 43g; 36% of calories
Carbs: 36g; 30% of calories
Fat: 19g; 35% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Rinse the quinoa thoroughly in a fine-mesh strainer and simmer in 1/2 cup water for 15 minutes until all liquid is absorbed and quinoa is fluffy.
Season the snapper fillets evenly on both sides with salt, black pepper, dried thyme, and ground allspice.
Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the snapper for 3 to 4 minutes per side until the edges are crisp and the fish is opaque.
In a separate skillet, sauté the chopped onions and minced garlic in the remaining olive oil until they become fragrant and translucent.
Add the callaloo leaves to the aromatics and cook for 3 to 5 minutes until the greens are wilted and tender.
Fluff the cooked quinoa with a fork and plate it as a base, topping it with the sautéed callaloo and then the seared snapper.
Finish the dish with a generous squeeze of fresh lime juice for a bright citrusy finish.

Nutrition

Ingredients

Instructions

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