Cumin-Crusted Snapper with Lentil-Spinach Sauté and Mojo
11.0g
Net Carbs
28.5g
Protein
27.9g
Fat
8.3g
Fiber
441
Calories
Ingredients:
- 2 tablespoons Tap Water
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 3 tablespoons Olive Oil
- 1 ounce Shallots
- 1 2/3 tablespoons Red Wine Vinegar
- 8 sprigs Cilantro
- 3 cups Baby Spinach
- 4 fillets Pacific Red Snapper Fillet
- 1/2 cup Lentils
- 1 clove Garlic
- 1 fluid ounce Lime Juice
- 2 cloves Garlic
- 4 1/2 tablespoons Extra Virgin Olive Oil
- 1/4 cup sliced Onions
- 1 pepper Serrano Pepper
- 1 1/4 teaspoons Cumin
Directions:
Similar to a vinaigrette, a mojo combines oil, citrus juice, garlic and chiles. This mojo features Serrano chiles and cilantro. Taste the lentils frequently while cooking to avoid their becoming mushy.
- To cook the green lentils, rinse and place in pot with two cups of water. Simmer until just tender. Drain off any excess water, place the lentils on a baking sheet or other flat surface and refrigerate.
- To make the mojo, in a medium sauté pan, bring 3 tbsp olive oil, 1 sliced garlic clove and sliced shallots to a simmer. Using a mortar and pestle, purée the serrano chile* (remove seeds and gills), lime juice, vinegar, cilantro and cumin. When the mixture forms a paste, slowly add the hot oil mixture, grinding it with the pestle to combine. Season with salt. Set aside and keep warm.
- To make the snapper, lightly dust each piece with cumin, salt and pepper. Score the skin side of the fish. In a medium sauté pan, heat 2 tbsp virgin olive oil until almost smoking; add the fish, skin side down. Cook until the skin is brown and crispy, flip and cook 2–3 more minutes. Do not overcook. Set aside and keep warm.
- To complete the lentils, in a large sauté pan, heat 2.5 tbsp extra-virgin olive oil until just smoking. Add the 2 thinly sliced garlic and sliced yellow onion and cook until just translucent. Add the lentils and lightly sauté about 1 minute. Add the spinach and water and cook until the spinach is just wilted, about 30 seconds to 1 minute. Season with salt and pepper.
- To serve, divide the lentils in four portions. Place on plates with a piece of fish on top of each portion. Drizzle 2 tablespoons of mojo around each plate, with some on the snapper.
*Wear rubber gloves when handling chile peppers and be careful not to rub your eyes.
This recipe was created for Atkins by chef Ian Clark.
