Doctor Oz brought Cat Cora, from Iron Chef on Food Network, on his show to demonstrate how to make some fabulous recipes that flatten your tummy.  Cat Cora’s secret ingredient was Pepitas or Pumpkin Seeds, which are high in iron, magnesium and monounsaturated fats.  Dr Oz said that there was less than 100 calories in the 2 TB of pumpkin seeds.  Here is Cat Cora’s Red Snapper Recipe with Pumpkin Seeds!

Cat Cora’s Red Snapper & Pumpkin Seeds Recipe

Ingredients:

– 2 tbsp pepitas (pumpkin seeds)

– 4 (6-oz) red snapper fillets

– 2 tsp kosher salt

– 1/2 tsp freshly ground black pepper

– 2 tbsp extra-virgin olive oil

– 2 tbsp fresh lemon juice

– 1 cup dry white wine

– 2 tbsp unsalted butter

– 1 ½ tbsp capers, drained and rinsed

– 1/2 cup halved cherry tomatoes

– 1/2 cup torn fresh basil

Directions:

1.  Toast the pumpkin seeds over low heat until you start to smell a toasty fragrance and they turn light brown.  Do not leave them for a minute though, because seeds and nuts can go from lightly toasted to completely burned very quickly.

2.  Preheat your oven to 400 degrees.

3.  Season your red snapper with salt and pepper.

4.  Make a few cuts in the red snapper skin, so that it will cook flat rather than curl up while it cooks.

5.  Heat the oil in a skillet that can go in the oven, and sear the red snapper skin side up.

6.  Once the fish is seared, flip over the fillets and add the wine, butter and lemon juice.

7.  Next add the capers, and then the cherry tomatoes.  Cook for a minute.

8.  Let the fish finish cooking in the oven for 7-10 minutes.

9.  Baste your red snapper with the juices and plate the fish.

10.  Add 1/4 cup basil, pumpkin seeds and salt to the pan and cook until the basil has wilted.  Spoon this on top and serve hot!

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