Red Snapper Crudo with Watercress Pesto

Name: Red Snapper Crudo with Watercress Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 small garlic clove, chopped; 4 servings Kosher salt; 2 teaspoons fresh lemon juice; 59 milliliters extra-virgin olive oil, plus more for drizzling; 2 Tbsps pine nuts; 4 servings Maldon salt, for sprinkling; 227 grams skinless red snapper fillet, sliced on the bias 1/8 inch thick; 473 milliliters watercress, thick stems discarded, plus 1 cup small watercress sprigs (from one 6-ounce bunch)

Red Snapper Crudo with Watercress Pesto is a gluten free, dairy free, and primal main course. One portion of this dish contains around 13g of protein, 18g of fat, and a total of 213 calories. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic clove, kosher salt, snapper fillet, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Spread the pine nuts in a pie plate and bake for about 3 minutes, until golden brown.

Ingredients you will need

Pine Nuts

Spread

Equipment you will use

Oven

Let cool completely. In a food processor, combine the 2 cups of watercress with the toasted pine nuts, garlic and 1 teaspoon of the lemon juice and process to a coarse puree. With the machine on, gradually stream in 1/4 cup of the olive oil and process until smooth. Season the pesto with kosher salt.

Ingredients you will need

Kosher Salt

Lemon Juice

Watercress

Olive Oil

Pine Nuts

Garlic

Pesto

Equipment you will use

Food Processor

Spread 1 tablespoon of the watercress pesto in the center of each plate. Arrange the red snapper slices over the pesto, overlapping them slightly. In a small bowl, toss the small watercress sprigs with the remaining 1 teaspoon each of lemon juice and olive oil and season with kosher salt. Mound the watercress salad on the plates next to the snapper. Lightly drizzle the snapper with olive oil and sprinkle with Maldon salt.

Ingredients you will need

Salt

Lemon Juice

Red Snapper

Watercress

Olive Oil

Snapper

Spread

Pesto

Equipment you will use

Bowl

Serve right away.

Equipment

Oven

Food Processor

Bowl

Ingredients

Servings:

1small

garlic clove, chopped 4servings

Kosher salt 2teaspoons

fresh lemon juice 59milliliters

extra-virgin olive oil, plus more for drizzling 2Tbsps

pine nuts 4servings

Maldon salt, for sprinkling 227grams

skinless red snapper fillet, sliced on the bias 1/8 inch thick 473milliliters

watercress, thick stems discarded, plus 1 cup small watercress sprigs (from one 6-ounce bunch)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.