Sea Salt Serves Up Heart-Healthy Dishes


By Cindy Cockburn

Healthy St. Pete is a citywide community engagement and empowerment initiative that encourages the community to EAT, PLAY, SHOP and LIVE healthy. Deputy Mayor Dr. Kanika Tomalin kicked off this popular program on the steps of City Hall over two years ago. She’s dedicated to working together with the community and local restaurants and chefs to build a stronger and healthier community. She’s also a great cook.

Recently, Deputy Mayor joined Sea Salt restaurant Executive Chef Ken Tufo on ABC-TV to offer viewers an education in healthy cooking. They prepared Red Snapper with Tuscan Kale, Artichokes, Grapes & Truffle Vinaigrette in the TV kitchen on the set of Tampa Bay’s Morning Blend. That’s one healthy dish!

“Great food starts with great ingredients,” explained Sea Salt General Manager Will Mattrey. All of the menu items are healthy and made from scratch, a perfect fit for the overall Healthy St. Pete initiative.”

 At a recent Saturday morning cooking class, Chef Ken explained to 15 guests in the Sea Salt kitchen that seafood is a great healthy option and Red Snapper is always popular. “It’s local, fresh, firm, doesn’t fall apart,” he told us. “It’s so fresh it’s practically just out of the water since seafood deliveries are made every day.”

Sea Salt is the vision of chef-owner Fabrizio Aielli, a nationally recognized chef who also owns Sea Salt’s sister restaurants: Barbatella and Dorona in Naples. Their dinner menu is extensive, and guests could start with caviar and then enjoy selections from the sea and ocean to land and farms. 

Diners begin their meal with a trio of imported salts and extra-virgin olive oil to give them an introduction to the restaurant’s central sea salt concept. You’ll find 130 different salts, a towering 22-foot high wine cellar (voted tops in 2017 by Wine Spectator) with thousands of bottles. Don’t worry, the knowledgeable sommelier, Jackie Eash,  is usually there to assist in your decision-making.

Learn more about the Healthy St. Pete initiative by going to the web site Find healthy places to eat, play, shop and live, and an events calendar.


Sea Salt
183 Second Ave. N. in Sundial
(727) 873-7964

Red Snapper with Tuscan Kale, Artichokes, Grapes & Truffle Vinaigrette

Recipe courtesy Chef Ken Tufo and Sea Salt

1 lb kale (rough chopped)

20 red grapes (cut in half)

16 pieces quartered artichoke hearts

½  oz truffle oil

½ oz balsamic reduction

Juice of 1 lemon

4 sprigs of thyme

1 oz. canola oil

4  5-oz filets red snapper

1 tablespoon butter

¼ cup chopped chives

In a bowl mix the balsamic redux with the truffle oil and chives. Reserve.

Heat a large sauté pan over medium heat.  Add canola oil, kale, grapes, artichokes.  Cook all together for 5 minutes  until the kale has wilted,  then season with some salt and pepper and reserve.

Pre-heat an oven to 400 degrees. Heat a large sauté pan over high heat.

 Add canola oil to the pan then season the fish filets on the skin side with salt and pepper.  Gently lay the filets in the hot sauté pan skin side down.  Transfer the pan with the filets to the oven for 4 minutes.     Season the red snapper filets on the skin side and sear the snapper filets skin side down. Place into a 450 degree oven, then remove fish after five minutes, flip and allow to rest.

 To plate: Spoon a portion of the kale mixture on each plate, place the fish on top then spoon some of the vinaigrette over the fish and around the plate.