Yinarr Meal Pantry
GREEN TEA SNAPPER
INGREDIENTS
4 Snapper fillets
1 lime (zest and juice)
1/4 cup coconut oil
Salt and pepper
2 teaspoons green tea (can us green teabags)
2 bunches of bok choy
METHOD
Fill a large saucepan with water and bring to boil.
On a chopping board, place snapper fillets and season with green tea, lime zest, 1/2 coconut oil, salt and pepper and rub well into the fish. Place a steamer basket over the boiling water and add garlic and ginger to bottom of the steamer basket. Add bok choy and steam the vegetable until just limp.
In a large frying pan, add remaining coconut oil and heat well. Add snapper fillets to the pan and brown on both sides. Remove and drain on paper towel.
Arrange even piles on four dinner plates and pop snapper on top. Sprinkle lime juice evenly over each plate and serve