Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Red Snapper with Basil

Prep Time: 10 minutes     Cooking Time: 10 minutes     Yields: 4 people


8 ounces silken tofu

3 cloves garlic

1/2 cup tightly packed basil leaves

Sea salt

2 tablespoons olive oil

4 4-ounce red snapper fillets

8-10 kale leaves, sliced thin



1. Steam tofu and garlic in steamer basket over boiling water for 5 minutes.

2. Transfer to a blender, add basil and salt and puree until smooth.

3. Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side.

4. Transfer fish to a plate.

5. Wipe out the skillet, add 1 tablespoon olive oil and heat again.

6. Add kale and a pinch of sea salt, stirring for 2-3 minutes, until kale is limp and bright green.

7. Layer greens on a plate and place fish on top.

8. Spoon sauce over fish.

FishJennifer Patterson