Fresh from the grill, this fresh red snapper has that perfect crispy skin and tender white meat. The fish is paired up with rice, charred kale, and roasted cherry tomatoes for a little pop of sweetness. A bright chimichurri sauce brings the whole dish together!
Nutritional facts
Protein
49g
Carbs
44g
Calories
650
Fat
31g
Ingredients
Canola and Olive Oil BlendButterExtra Virgin Olive OilCarrotsRed Wine VinegarCherry TomatoBlack PepperGarlicOreganoOnionJasmine RiceKosher SaltKaleLime JuiceRed SnapperCrushed Red PepperWhite WineItalian Parsley
Reviews
4.1
Based on 178 reviews
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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