Nutritional Wisdom with Carly Pollack

Red Snapper Salad with Date Lime Vinaigrette

Submitted by Meg Griffith Washburn
Red Snapper Salad with Date Lime Vinaigrette Red Snapper Salad with Date Lime Vinaigrette

Ingredients
2 pitted dates, chopped
1/3 cup extra virgin olive oil
1 tbsp ghee
1 tsp lime zest
1/4 cup lime juice
sea salt, to taste
black pepper, to taste
4 shallots, thinly sliced
4 cups spinach or arugula
3/4 cup dates, pitted and chopped
12 pecans, chopped
2 6oz fillets red snapper
2 tbsp ghee

Directions
Blend 2 pitted dates, olive oil, lime zest, and lime juice in a blender until smooth; season with salt and pepper. Heat ghee in a medium saucepan over medium-high heat and cook shallots, stirring often, until golden brown and crisp, 5 to 7 minutes; drain on paper towels and season with salt. Toss spinach and 3/4 cup chopped dates with dressing. Top with shallots and pecans. Place the snapper filets on the grill and top with ghee, sea salt, pepper and fresh lime juice. Grill on medium heat for 6 to 8 minutes. Serve the snapper on top of the salad. If you don't have access to a grill: after cooking the shallots, remove excess oil from the sauce pan and leave just enough to coat the bottom of the pan. Add snapper filets and drizzle with melted ghee, sea salt, pepper and fresh lime juice. Cook for 3 minutes, flip, then cook for another 3 minutes.

Serving
2 Servings