Sustainability runs this recipe, with sustainably caught red snapper as the headliner and Malaysian sustainable palm oil providing the buttery texture. This meal provides lots of nutrition, and is quick and easy to prepare.
- 2 quarts Malaysian sustainable palm oil
- 2 pounds red snapper
- 4 heirloom tomatoes
- 2 cloves garlic thinly slices
- 2 green onions sliced on a bias
- 3 cups packed spinach
- salt and freshly ground pepper to taste
Warm a large pot of palm oil to 200 degrees F. Season fish with salt and pepper. Submerge in the oil. Add tomatoes and submerge. Cook slowly until fish is done, about 15 minutes. Remove fish.
Heat a little palm oil in a sauté pan over medium-high heat, add garlic and cook until slightly brown. Add spinach and cook until wilted. Remove and keep warm. Add fish and turn, to quickly crisp skin on all sides. Serve fish with tomatoes atop spinach and sprinkle with green onions.