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Red Snapper with Basil Sauce

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8 ounces silken tofu
3 cloves garlic
½ cup tightly packed basil leaves
Sea salt
2 tablespoons olive oil
4 4-ounce red snapper fillets
8-10 kale leaves, sliced thin
 
Steam tofu and garlic in steamer basket over boiling water for 5 minutes. Transfer to a blender, add basil and salt and puree until smooth. Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side. Transfer fish to a plate. Wipe out the skillet, add 1 tablespoon olive oil and heat again. Add kale and a pinch of sea salt, stirring for 2-3 minutes, until kale is limp and bright green. Layer greens on a plate and place fish on top. Spoon sauce over fish.

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