dinner

Slow-Braised Red Snapper in Tomato-Ginger Essence with Savory Jollof

Name: Slow-Braised Red Snapper in Tomato-Ginger Essence with Savory Jollof
Ingredients: 169.7 g Red Snapper Fillets (as a fish protein surrogate); 94.3 g West African Inspired Jollof Rice; 113.1 g Rainbow Swiss Chard, chopped; 94.3 g Tomato Basil Sauce (as aromatics/braising base); 11.3 g Extra Virgin Olive Oil; 9.4 g Fresh African Ginger, minced

Nutrition

660

kcal

Calories

45.2

Protein

79.9

Carbs

21.7

Fat

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Ingredients(6)

Red Snapper Fillets (as a fish protein surrogate)169.7 g

West African Inspired Jollof Rice94.3 g

Rainbow Swiss Chard, chopped113.1 g

Tomato Basil Sauce (as aromatics/braising base)94.3 g

Extra Virgin Olive Oil11.3 g

Fresh African Ginger, minced9.4 g

Instructions

In a wide, heavy-bottomed pan, heat the olive oil over medium heat. Add the minced ginger and stir until fragrant.

Pour in the tomato basil sauce and bring to a gentle simmer. This creates the aromatic braising liquid.

Season the red snapper fillets with salt and gently slide them into the simmering sauce. Cover and braise for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

While the fish braises, fold the chopped rainbow chard into the sauce, allowing it to wilt in the residual heat.

To serve, portion the Jollof rice into a warm bowl, top with the braised snapper fillet, and spoon the tomato-ginger-chard reduction generously over the top.

Finish with a squeeze of fresh lemon if desired for brightness.