As the weather warms up we’ve started to crave lighter, veggie-rich meals to pair with our wines. This Red Snapper with a dill-mustard sauce served with kale, potatoes and organic carrots was both delicious and beautiful.
Many would agree that cooking is an art form, so it is always nice to have a plate that is not only well-balanced, but colorful and pleasing to both the eye and palate. The organic carrots made this easy coming in deep yellows, oranges, and reds we just peeled and cut them to add some color and a sweet side to the dish.
However, the first step for preparing the meal was the potatoes. The most time consuming element, we set them in some water and put them on the stove to boil for about 30 minutes. About 20 minutes in, the fresh snapper was coated in a bit of salt and pepper with a simple sauce made of dijon mustard, a touch of mayo, and dill. It was then put in the oven to cook at 350 degrees. The kale simultaneously cooked with some butter and garlic in a sauce pan with salt and pepper to taste, and topped off with lemon juice. We stirred them occasionally and cooked the greens until the leaves were softer and began to crisp a touch (just the way we like it).
After letting the snapper broil for about a minute to get the coating to brown we pulled it out of the oven and put it on the plate leaving a beautiful and delicious dish that paired nicely with the 2009 Grenache and left us feeling satisfied for another Idle Moment.