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Ingredients
- 2 8 oz Snapper Filets
- 12 Asparagus Tips
- 6 oz Buckwheat Noodles (Soba)
- 1/2 Ripe Pineapple - cleaned & cubed
- 3 Carrots - peeled & cubed
- 1 Tbs Cilantro - chopped
- Cracked Black Pepper to taste
Preparation
Step 1
1 Juice Carrots & Pineapples. Pour both juices together in a saucepan & bring to a boil. Turn down to a simmer & reduce by 3/4 or until it is thick enough to coat the back of a spoon.
SNAPPER:
1 Sear & caramelize the outside of Snapper in a Non-stick pan. Bake Snapper in oven @ 350° for 5 to 10 min. (depending on thickness of Snapper) or until just under done.
SERVING:
1 Add Cilantro & fresh Cracked Black Pepper to sauce & pour on plate. Arrange the steamed Asparagus around the plate. Placed cooked noodles in the center & then top w/ fish filet.