Easy Weeknight Dinners Fish Mains RECIPES Vegetarian

Chef Roblé’s Crispy Red Snapper Over Wilted Kale and Cauliflower with Avocado Vinaigrette

Chef Roblé’s Crispy Red Snapper Over Wilted Kale and Cauliflower with Avocado Vinaigrette

Print Recipe
Serves: 1


  • Avocado Vinaigrette-
  • 1 whole avocado, pitted and scooped
  • 1 whole lemon, juiced and zest
  • 1/2 tbsp garlic, chopped
  • 2 tbsp shallots, chopped
  • 1 cup of water
  • Salt and pepper
  • For the rest-
  • 2 tbsp extra virgin olive oil
  • 1 (6 oz) red snapper fillet, skin on
  • 1 cup baby kale, chopped into strips
  • 1 cup cauliflower florets, cut into bite-sized pieces
  • 1/2 cup avocado vinaigrette (reserve 2 tbsp for topping)
  • 2 tbsp grated Parmesan cheese
  • Salt and pepper
  • 2 tbsp parsley, chopped (optional)



To make the avocado vinaigrette-


Finely chop up your shallots and garlic. Set aside.


Zest and juice your lemon. Set both aside.


Open and pit the avocado, scoop out the insides, and set aside. Discard skin and pit.


Place avocado, lemon zest, lemon juice, 1/2 tablespoon of garlic, 2 tablespoons of shallots, and 1 cup of water in a blender and blend until smooth.


Add a little salt and pepper to taste. Mix well and reserve.


Preheat oven to 375°F.


In a medium-sized pot, bring water to a boil. Preheat a nonstick, oven-proof pan on high heat.


While the pan is warming up, massage 1 tablespoon of olive oil, salt, and pepper on the skin side of the snapper.


Pour 1 tablespoon of olive oil into the nonstick pan (it should smoke), and carefully place snapper filet in the pan, skin side down. Apply light pressure with a spatula over the fish to ensure that the skin cooks evenly (about 1 minute).


Transfer the oven-proof pan to your preheated oven and let the fish cook for about 8 minutes until easily flaked with a fork.


While the snapper is in the oven, make the salad. At this point your water should be boiling. Season it with salt and cook the cauliflower florets for 3 minutes. Alternatively you can set a steamer basket in a pot filled with an inch of water and steam the cauliflower covered until cooked.


Drain the cauliflower and toss in a medium size bowl over the chopped baby kale. The heat from the cauliflower will wilt the kale. Add the avocado vinaigrette and toss well. (Remember to save about 2 tablespoons to garnish the snapper.)


Your fish should now be close to done. Pull it out of the oven and set aside. Optional-Flip fish filet over in the pan to brown the other side slightly.


Place warm cauliflower and kale salad on a plate, top with 2 tablespoons of grated Parmesan cheese, and then add the red snapper filet, skin side up.


Top with the reserved avocado dressing. Garnish with chopped parsley (optional) and freshly ground black pepper. Enjoy immediately.

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