Baked Rockfish with Summer Kale Salad
4 pkgs Salty Girl Seafood Rockfish with Garlic Fresh Veggies
I bundle of kale
1 c coarsely chopped toasted almonds
⅛ c honey
¼ c apple cider vinegar
½ Tbsp red pepper flakes
1 cup cranberries
½ apple chopped
½ tsp lemon zest
¼ cup extra-virgin olive oil
Bake the Rockfish with Garlic Fresh Veggies according to package directions (350 degrees, 6-10 minutes).
Chop and de-rib kale.
Mix honey, cider vinegar, red pepper flakes, extra-virgin olive oil, and lemon zest for vinaigrette.
Add kale to bowl with vinaigrette, apples and cranberries.
Plate rockfish over salad, or on the side.
Photo Credit: Lauren Lear