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RECIPE
12 INGREDIENTS10 STEPS30min

Tin Foil Snapper with Kilt Lettuce Salad

4.0
2 Ratings
"This dish is a great conversation starter—who knew soul food was baked fish and fresh fruit? The kilt salad is a healthy remix of the traditional bacon fat and lettuce kilt salads." -Alice Randall and Caroline Randall Williams
Tin Foil Snapper with Kilt Lettuce Salad Recipe | SideChef
"This dish is a great conversation starter—who knew soul food was baked fish and fresh fruit? The kilt salad is a healthy remix of the traditional bacon fat and lettuce kilt salads." -Alice Randall and Caroline Randall Williams
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
30min
Total Time
$44.67
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2
Red Snapper Fillets
4
Scallions
2 sprigs
1/2 cup
Dried Cherries
1/2 tsp
Crushed Red Pepper Flakes
1 Tbsp
Red Wine Vinegar
2 sprigs
Fresh Oregano
3 Tbsp
to taste
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Nutrition Per Serving

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CALORIES
635
FAT
25.6 g
PROTEIN
52.3 g
CARBS
54.5 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Juice half of the Lemon (1) into a small bowl. Cut the remaining half of the lemon into four wedges, and set aside. Cut the Scallions (4) into quarter inch slices, and set aside.
Step 3
Slice the Romaine Lettuce (2 heads) in half lengthwise. With the cut side facing upwards, remove the core with your knife and discard core. Next, slice the romaine across into half inch thick slices. Add to a large bowl.
Step 4
In a small saucepan over medium heat, add Olive Oil (2 Tbsp) , Scallions, Red Wine Vinegar (1 Tbsp) , Ground Black Pepper (1/4 tsp) , and Salt (to taste) . Stir and bring to a simmer. Add Dried Cherries (1/2 cup) , Crushed Red Pepper Flakes (1/2 tsp) , and boil.
Step 5
Cover and reduce heat to low. Cook for 5 minutes. Remove from heat and keep warm for plating.
Step 6
Pat dry Red Snapper Fillets (2) with paper towels. Place the fillets in the center of two pieces of foil. Add Olive Oil (1 Tbsp) and half of the lemon juice over each fillet. Cover each fillet with two sprigs each of Fresh Oregano (2 sprigs) and Fresh Parsley (2 sprigs) .
Step 7
Bring the edges of the foil to the center and fold together tightly. Place the packets on a sheet pan. Bake in the oven for 7 minutes, rotating the pan halfway through cooking. Set aside for plating.
Step 8
Add the vinaigrette to the large bowl with the romaine lettuce and mix well until incorporated. Set aside.
Step 9
In the center of two plates, evenly distribute the salad. Place the red snapper over the salad and squeeze the remaining lemon over the fillets.
Step 10
Serve and enjoy!
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Nutrition Per Serving
Calories
635
% Daily Value*
Fat
25.6 g
33%
Saturated Fat
3.2 g
16%
Trans Fat
0.0 g
--
Cholesterol
76.3 mg
25%
Carbohydrates
54.5 g
20%
Fiber
13.0 g
46%
Sugars
32.4 g
--
Protein
52.3 g
105%
Sodium
189.7 mg
8%
Vitamin D
--
--
Calcium
288.1 mg
22%
Iron
5.8 mg
32%
Potassium
1324.2 mg
28%
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