Saturday, April 4, 2015

Resurrection Salad and Red Snapper Recipes

Here is a new salad recipe that puts a healthy spin on a classic Southern favorite. Traditionally, ‘killed lettuce’ is made with a hot dressing made with melted bacon grease to help wilt the leaves. The below recipe replaces the fatty dressing with a dressing made instead from plums and apricots so there is no sacrifice on the flavor.

The recipe is featured in the April/May issue of AARP The Magazine and was created by novelist Alice Randall and her daughter, Caroline Randall Williams – coauthors of Soul Food Love. Called the Resurrection Salad, the recipe can be partnered with George’s Red Snapper for a delicious and healthy meal. The salad recipe makes 8 hearty servings.

Resurrection Salad Recipe

½ cup sliced green onions
½ cup olive oil
¼ cup red wine vinegar
¼ teaspoon salt
½ teaspoon black pepper
4 plums, pitted and chopped
½ teaspoon crushed red pepper
2 heads romaine lettuce

In a small saucepan, heat onions, oil, vinegar, salt and black pepper over medium heat. Bring to a simmer; add the chopped fruit and red pepper flakes. Bring to a boil. Cover and reduce the heat; simmer until fruit is soft, about 10 minutes. Divide lettuce among eight plates; pour hot dressing on top.

George's Red Snapper Recipe
Serves 4

2 skinless red snapper fillets (about 1 pound total)
2 tablespoons olive oil
1 lemon, quartered
4 sprigs fresh oregano
4 sprigs fresh parsley
1/2 lime, cut in two pieces

Preheat the oven to 400° F. Divide both fillets in half. Put each in the middle of its own square of aluminum foil. Drizzle the snapper with the olive oil; squeeze one quarter of the lemon over each fillet. Cover each fillet with oregano and parsley sprigs. Fold the aluminum foil in toward the middle so each fillet is fully wrapped. Fold and pinch the edges to seal completely. Put the packets on a baking sheet. Bake until the fish is cooked through, about 10 minutes. Carefully open the foil packets (there may be a lot of steam), transfer the fillets to plates and squeeze the lime over them. Serve immediately.

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