Red Snapper with Lobster Tail and a Ginger Lime Salsa Verde Butter

Our daughter and I love lobster and fish, so when she comes home from school, sometimes we go all out and treat ourselves to the best seafood we can find.  No matter what, it is way less expensive than going out to eat, and I have to have something to cook while she does her homework!
4 cups Lacinato Tuscan kale, trimmed and chopped
6 cups baby spinach
4 cups baby arugula
1 large onion, sliced
1 yellow or orange sweet bell pepper, sliced
1 Tbsp olive oil
1 Tbsp butter

Sauce:
3 Tbsp butter
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1/4 cup salsa verde
juice of 1 lime

1-1/2 lb red snapper fillet, cut into four portions
2 lobster tails

Preheat oven to 400F. Sauté the onions and peppers in the oil and butter in a large pot. After they have softened and colored a bit, about 8-10 minutes, add the kale spinach and arugula. Toss well with tongs and cover. Cook over medium-low heat for about 10 minutes, tossing often. Salt and pepper to taste.

Meanwhile, place fish fillet portions in a baking dish and spray with a bit of canola oil. Salt and pepper fish and bake for 10 minutes, until the fish just cooks through.

While the fish cooks, get the sauce going. In a small saucepan, melt the butter and cook the garlic and ginger in the butter for about 3-4 minutes. Add the salsa and the lime, and heat through.

Set a small pot of water to boiling. Place the lobster tails in the water and cook about 3-5minutes, just until they turn red and are heated through. Remove with tongs and drain. Crack open the tails and carefully remove the meat. Slice the tail meat.

Place greens in center of four plates. Place a portion of fish on top of the greens and then evenly distribute the lobster tail meat on top of the fish. Top with a few spoons of the ginger lime salsa.

Serves 4.