Nut-Crusted Snapper With Broccoli Rabe

Jennifer Iserloh
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Yield: Serves 4

4 6-ounce snapper fillets, skin removed
¼ tsp salt
1 cup ground chickpeas
1 cup ground walnuts
1 egg
1 bunch broccoli rabe, about 1 pound, chopped
1 garlic clove
1 Tbsp olive oil


Sprinkle fish on both sides with half the salt. Place chickpeas in a food processor and pulse to break them up. Pulse 12 to 15 times, until the chickpeas resemble chopped nuts. Transfer the chickpeas to a plate. Add the nuts and mix them in with your fingers.

Place the egg in a shallow bowl and whisk it. Dip one side of the fish in the egg, then press that side into the chickpea-and-nut mixture. Heat a large skillet over medium heat. Add fillets, crust side down, to the skillet. Cook for 2 to 3 minutes or until the crust has browned. Turn once and transfer the skillet to the oven. Bake for about 10 minutes or until the fish flakes when pressed with a fork. 

Prepare the broccoli rabe: Place garlic and oil in the skillet. Place the skillet over medium heat. When the oil is hot, add the broccoli rabe. Add a tablespoon of water and cook for 2 to 3 minutes, turning often, until the broccoli rabe is wilted. Sprinkle with remaining salt and serve immediately along with the fish.

Nutrition facts (per serving): calories 472, fat 22 g (sat. fat 2.8 g), cholesterol 109 mg, protein 46 g, carbohydrates 24 g, sodium 489 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

April 2013