Chef Palak Patel shares a Red Snapper with tamarind flavorings that is cooked in Iran with Green Split Pea Salad to celebrate the arrival of spring and the national holiday Nowruz. This recipe uses fennel to add a slight anise flavor to this tasty fish dish. Plus, the Green Split Pea Salad combines all the greens of the Earth like broccolini, baby spinach, baby kale, and green split peas for a nutritious side dish. A dollop of Mint and Cilantro Chutney would be a fine addition to this meal. You might even like to add some Persian Jeweled Rice as well.
What Does Red Snapper Taste Like?
Red snapper carries a unique flavor profile. When cooked, you’ll find it has a delicate, subtly sweet flavor with a firm, white flesh that flakes easily. Some describe its taste as mild and nutty, and very delicate. Its versatility makes it perfect for grilling, baking, pan-searing, or poaching. Plus, you can add just about any seasoning or sauce you would like since its neutral palate allows for creativity.
Red Snapper
Description
A perfect way to roast Red Snapper with hints of fennel.
Ingredients
- ¼ cup grapeseed or canola oil + 2 tbsp
- 1 whole (3-4 lb) red snapper, cleaned, scaled
- Sea salt and freshly ground black pepper
- 2 lemons, sliced thinly
- 1/2 small fennel bulb, thinly chopped
- 1 tbsp chopped fennel fronds
- ¼ cup tamarind concentrate
- 2 tbsp sugar
Instructions
- Heat oven to 450°F. Line baking sheet with aluminum foil, or coat with oil.
- Rinse the fish in cold water, then lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart.
- Add ¼ cup oil, tamarind contrate, sea salt and sugar. Mix well.
- Brush the fish generously on both sides with the oil and inside the cavity.
- Place lemons, fennel and herbs inside the cavity of the fish.
- Season the outside of the fish generously with a few good pinches of sea salt and black pepper. Drizzle tamarind marinade on top.
- Roast for 20-25 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary depending on the size/variety of your fish.)
- Remove from the oven, and squeeze the juice from the remaining lemon over the fish.
- Serve warm.
Green Split Pea Salad
Description
This side adds a nutritious serving of green veggies to your meal.
Ingredients
- 2 cups dried green split peas
- 4 cups vegetable broth
- 2 cups baby kale
- 2 cups baby spinach
- 1 bunch broccolini, chopped
- 1 tbsp oil
- 1/4 cup lime freshly squeezed juice
- 1/4 cup extra virgin olive oil
- 2 tsp cumin powder
- 1 tbsp maple syrup
- 2 limes for garnish
- Kosher Salt to taste
- Freshly ground pepper
Instructions
- Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes. Drain any excess liquid.
- In a small bowl, whisk together the lime juice, olive oil, cumin powder, maple syrup and kosher salt.
- While split peas are hot, pour vinaigrette over the peas and toss to coat. Season with salt and freshly ground black pepper.
- In a skillet, heat 1 tablespoon oil and saute greens lightly and season with salt and pepper.
- Mix peas and greens together. Adjust seasoning as needed.
Dive Into More Nowruz, Navrus and Holi Recipes
Beef Short Rib Plov for Navruz
Thandai, A Traditional Holi Drink
Persian Lamb and Kidney Bean Stew
Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron
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