Crispy Red Snapper with Citrus-Anise Marinade, Warm White Bean Cream, and Sautéed Swiss Chard with Green Olives
An original fish recipe featuring red snapper fillets seared until crisp and lightly scented with a short marinade of orange, lemon, and anise. It is served over a silky white bean cream with garlic and paired with sautéed Swiss chard and green olives for an elegant, balanced plate.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 4 filetes / 680 g 680 g skinless red snapper fillets (approx. 170 g por filete)
- 1 pieza 1 unit orange (1/3 cup juice)
- 1 pieza 1 unit lemon (2 tbsp juice)
- 4 dientes 16 g garlic (2 chopped for the cream and 2 chopped for the acelgas)
- 1 cucharadita 2 g anise seeds (lightly machacadas)
- 1 cucharadita 2 g sweet paprika (for the adobo)
- 2 tazas 340 g cooked white beans (escurridos and enjuagados si son of lata)
- 1 taza 240 ml vegetable broth or water (for licuar the cream)
- 5 cucharadas 75 ml olive oil (divided entre adobo, cream and salteado)
- 1 manojo grande 300 g Swiss chard (stalks finely rebanados and leaves troceadas)
- 1/3 taza 50 g green olives (boneless and slices)
- 1 pieza mediana 50 g shallot (finely chopped)
- 1/4 taza 60 ml dry white wine (for desglasar the acelgas)
- 1 1/2 cucharaditas 9 g salt (or to taste, divided)
- 3/4 cucharadita 1.5 g black pepper (freshly ground, divided)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a medium bowl, combine the orange zest and juice, lemon zest and juice, 1 tablespoon olive oil, crushed anise seeds, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the red snapper fillets and coat well in the marinade. Refrigerate for 15 minutes.
- 2
2. Meanwhile, make the white bean cream. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add 2 chopped garlic cloves and cook for 30 seconds without browning. Stir in the white beans, vegetable broth or water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes until fully heated through.
- 3
3. Blend the hot beans with their liquid until very smooth. Return the cream to the saucepan, keep over low heat for 2 to 3 minutes, and adjust salt if needed. Keep warm.
- 4
4. For the Swiss chard, heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the shallot, chard stems, and the remaining 2 garlic cloves. Cook for 2 minutes, stirring often.
- 5
5. Add the chard leaves, green olives, white wine, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 4 to 5 minutes until the leaves soften and the wine reduces. Keep warm.
- 6
6. Remove the red snapper fillets from the marinade and lightly pat the surface dry to help them crisp. Heat a large nonstick or steel skillet over medium-high heat. Add the fillets and cook for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and the center reaches 145 °F / 63 °C.
- 7
7. If you prefer to finish the fish in the oven, transfer the oven-safe skillet to 400 °F / 200 °C for 3 to 4 minutes, until the fish is fully cooked and reaches 145 °F / 63 °C in the center.
- 8
8. To serve, spoon a bed of warm white bean cream onto each plate. Set a crispy red snapper fillet on top and serve with the sautéed Swiss chard and green olives. Finish with a few drops of pan juices over the fish and serve immediately.
Chef tips
Lightly crushing the anise seeds releases their aroma without overpowering the fish. Pat the fillets dry before searing for a crisper surface. If the bean cream is too thick, add 1 to 2 tablespoons of hot broth to loosen it.
Substitutions
You can substitute the red snapper with sea bream, striped bass, or another firm white fish. Swiss chard can be replaced with spinach or young kale, adjusting the cooking time. If you prefer not to use white wine, replace it with the same amount of broth plus 1 extra teaspoon of lemon juice.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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