Fried snapper with orange and kale salad

Ingredients:

• 0.5 cups quinoa, rinsed
• 4 red snapper fillets with skin (about 150g each)
• 1 tsp fennel seeds, coarsely chopped
• 3 tablespoons extra-virgin olive oil
• 2 oranges + juice of half an orange
• 2 tablespoons white wine vinegar
• 1 small shallot, thinly sliced, separate rings
• 150g small kale (about 8 cups)
• 1/3 cup peeled roasted seeds

Preparation:

1. Combine 1.5 cups water, quinoa, and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce heat and simmer until tender, about 12 minutes. Drain thoroughly through a fine-mesh sieve, and let the quinoa cool to room temperature.
2. Meanwhile, pat the fish fillets dry with paper towels. Sprinkle with fennel seeds, salt, and black pepper. Pour 1 tablespoon of olive oil into a large nonstick frying pan. Place the fish skin-side down, set the pan over medium heat, and cook, without turning, until almost cooked through and golden brown, 15-20 minutes. Flip and cook for 30 seconds on the other side.
3. Meanwhile, use a small knife to trim the top and bottom of the orange. Peel and core it, then slice the orange into round slices crosswise, removing all the seeds.
4. In a large bowl, combine the orange juice, vinegar, shallot, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Let sit for at least 10 minutes. Stir in the remaining 2 tablespoons olive oil. Add the quinoa, orange slices, kale, and seeds; season with salt and pepper to taste and toss gently. Divide among plates and serve with the fish.