Red Snapper with Basil Sauce
2 tsp of Hope spice blend
3 cloves garlic
1/2 cup tightly packed basil leaves
Himalayan Pink Salt
2 tbsps olive oil
4 4-oz red snapper fillets
8-10 kale leaves, thinly sliced
3 potatoes, washed, and set aside
Transfer to a blender, add Hope, basil and a pinch of salt, and puree until smooth.
Wash and quarter the potatoes, place them on a baking sheet with salt, pepper and oil, roast until tender.
Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side.
Transfer fish to a plate.
Wipe out the skillet, add 1 tablespoon olive oil, and heat again.
Add kale and a pinch of salt, stirring for 2-3 minutes, until kale is limp and bright green.
Layer the kale on a plate and place fish on top.
Spoon sauce over fish.