PAN ROASTED RED SNAPPER WITH BRAISED BEET GREENS, TOASTED BARLEY

Preparation

Baking Directions:

Preheat oven to 375 F.

Heat 2 T of olive oil in a large saute pan over medium heat.

When warm, add the onion and saute 5-7 minutes, stirring, until wilted.

Add the leeks, and cook for two minutes, stirring.

Season with salt and pepper to taste.

Add the blanched beet greens and stir to coat with the onions.

Add the white wine, and cook for 2 minutes, to slightly reduce the liquid.

Add 1 can of chicken broth, lemon juice and the extra virgin olive oil, and season again with salt and pepper.

Cook the beet greens for 20-25 minutes, until the stems are very tender.

Remove the pot from the heat and add the dill and parsley; serve with the barley and roasted fish fillets.

Add the barley to a mixing bowl with 1 T olive oil and toss to coat well.

Season the barley with salt and pepper, stir, and transfer it to a heavy gauge pot (one that has a tight-fitting lid).

Place the pot, uncovered, in the oven and toast the barley to a golden brown, 20-30 minutes, stirring occasionally.

Top the toasted barley with the remaining can of chicken broth, plus 1/2 cup cold water, cover, and return to the oven.

Cook the barley until all the liquid has evaporated and the barley is tender, another 20 minutes.

Remove the pot from the oven and set aside to cool, covered.

As the barley finishes cooking, heat a large oven-proof saute pan over medium high.

Season the snapper fillets with salt and pepper on both sides.

Put the remaining 2 tablespoons of olive oil into the pan, swirl to coat and warm, and add the fillets, skin side down.

Saute 2 minutes, until lightly browned on the skin.

Turn fillets, place saute pan on the middle rack of the oven, and continue cooking for 5-6 minutes, until flesh is opaque and tender.

Serve immediately with the beet greens, toasted barley and the pickled cipollini onions (see below)To pickle the onions: Combine all the ingredients except the onions in a large pot and bring to a simmer over low heat.

Continue simmering for 15 minutes, add the onions, raise the heat to high, and bring the liquid to a boil.

Boil the onions for 1 minute and remove the pot from the heat.

Transfer the contents of the pot to a very clean container (with a tight fitting lid) and let it cool to room temperature.

When cool, cover with the olive oil, seal the container with its lid, and refrigerate overnight.

The pickled onions will keep for 6 weeks.

Tips:

Pickle the onions one day ahead.