Recipe of the Month,
Cuisine at Red Mountain:
May 2008
Broiled Pacific Snapper with Roasted Tomato-Cucumber Gazpacho & Lentils
Ingredients for the Snapper
Four 4-oz portions
SNAPPER (ROCKFISH)
1 C
ROASTED TOMATO GAZPACHO (SEE RECIPE)
8 oz
COOKED BROWN LENTILS
4 t
LEMON ZEST
to taste
KOSHER SALT
to taste
BLACK PEPPER
Directions for Snapper
Lightly season snapper with salt and pepper. Place on hot grill and mark both sides of the fish. Cook to desired temperature. (Medium or medium well is recommended.)
Remove fish from grill and place each portion on top of 1/4 cup lentils.
Ladle 1/4 cup of gazpacho over each portion and garnish with freshly microplaned lemon zest.
Nutrient Analysis, Single Serving
Calories: 239
Net Carbs: 14g
Protein: 29g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 42 mg
Sodium: 122mg
Total Dietary Fiber: 5g
CPF Ratio: 24-48-28
Ingredients for Roasted Tomato-Cucumber Gazpacho
1 C
TOMATOES, ROASTED AND ROUGH CHOPPED
1 large
CUCUMBER, SEEDED AND DICED
2 Tbs.
CILANTRO, CHOPPED
2 Tbs.
PARSLEY, CHOPPED
1/4 C
OLIVE OIL
1/4 C
FRESH SPINACH, chopped
2 t
FRESH GARLIC, CHOPPED
2 t
APPLE CIDER VINEGAR
2 t
AGAVE SYRUP
pinch
GROUND CUMIN
to taste
KOSHER SALT
to taste
PEPPER, BLACK
to taste
LIQUID SMOKE
Directions for Gazpacho
Lightly coat tomatoes with olive oil and grill until skin is roasted; dice and make sure to save all juice
Puree cilantro, parsley, spinach and olive oil in blender.
