Farm to Feast: Asian Red Snapper with Spinach and Mashed Potatoes
I often figure out a recipe for something just based on a craving I might be having. My husband has been going through a bunch of dental work, so I am trying to make softer foods for him to enjoy. This was a first attempt last night and, let me tell you, it was delicious.
Red Snapper filet - about 3/4 lb
3 tbsp soy sauce
2 tbsp toasted sesame oil
1/2 tsp fresh grated ginger
2 garlic cloves, minced
1/2 tsp freshly ground red pepper
Package of baby spinach
2 cloves garlic, minced
6 medium golden potatoes
1/2 yellow onion, chopped
1/2 cup chicken broth
3 tbsp butter or margarine
freshly ground black pepper
extra virgin olive oil
Remove any bones from snapper filet before cooking. (You can have this done in the store too).
In a bowl combine 1 tbsp sesame oil, 1 tbsp olive oil, soy sauce, garlic, ginger, and pepper. Place snapper in a ziploc bag and add marinade. Marinate for up to two hours.
Place snapper on a foil lined baking sheet. Bake at 425° for 10 - 15 minutes, or until fish looks opaque.
In the meantime, add 1 tbsp sesame oil to a pan. Heat 2 tbsp garlic to the pan. Add 1 tbsp olive oil. Add spinach and saute until spinach is slightly wilted. Season with salt and pepper.
For mashed potatoes:
As we try to stay away from dairy, I use chicken broth to keep my mashed potatoes from drying out, along with a little Earth Balance. If really necessary, you can add milk or cream.
Clean (or peel) your potatoes. Cut into small dice. Place in a pot and cover with water. Add 1 tbsp salt. Boil until potatoes are tender. Saute onions in olive oil over medium heat until nice and golden. Once potatoes are cooked, drain and let stand for a few minutes for the excess water to drain out.
Add potatoes, butter, chicken stock back to the pot. With an immersion blender, or potato masher, blend to desired consistency. BE CAREFUL NOT TO OVER BLEND, as that will give you a glue-like consistency. Season with salt and pepper!
Serve potatoes, then spinach and snapper on top.