Crispy skin seared pink snapper served on a bed of grilled and raw vegetables. A tangy tomato vinaigrette and a warm brown butter kohlrabi and fennel slaw round out the medley of flavors and textures.
This dish takes advantage of cooked and raw vegetables
CSA SHARE #9
- Braising Mix
- Head Lettuce
- Swiss Chard
- Fennel
- Kohlrabi
- Carrots
- Beets
- Onion
- Peas
- Zucchini
- Summer Squash
- Lemon Balm
- Dill
RECIPES COOKED WITH THIS WEEKS SHARE
- Seared Pink Snapper with Grilled and Raw Veggies and a Brown Butter Kohlrabi and Fennel Slaw
- Lemon-Roasted Beets, Braised Greens, and Grilled Carrots with a Beet Gastrique
FROM THE FIELD
Full Circle Farm, is bursting at the seams with beets, squash, carrots, peas, kohlrabi, fennel, you name it. The demand for their CSA outweighs the shares available. People are starting to realize the impacts processed food and large conventional agriculture have on their health and the environment. Small, local, organic farms are offering these people an alternative. This is how we change our lives and build stronger, healthier and abundant communities. Watch episode 9 of Just Picked, Cooking Through a CSA.
Seared Pink Snapper with Grilled and Raw Veggies
- Total Time: 40 minutes
- Yield: serves 2 1x
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Crispy skin seared pink snapper served on a bed of grilled and raw vegetables. A tangy tomato vinaigrette and a warm brown butter kohlrabi and fennel slaw round out the medley of flavors and textures.
Ingredients
- 1 fillet pink snapper (about 8-10 ounces), skin side scaled and scored in a crosshatch pattern
- 4 tablespoons (½ stick) salted butter, cut into tablespoons
- 1 kohlrabi bulb, peeled, thinly sliced on a mandolin then julienned
- 1 fennel bulb, outer bulb layer removed, thinly shaved on a mandolin
- 1 summer squash, cut in half lengthwise, each half cut into wedges
- big handful fresh peas in the pod, strings removed, thin julienne lengthwise
- 1 tablespoon chives, cut into inch batons
- 1–1½ tablespoons chervil, finely chopped
- zest of ½ lemon
- Olive oil, as needed
- salt and freshly ground pepper, season as you go
- Basil Oil for finishing link to recipe
For the Cherry Tomato Vinaigrette
- 5–7 cherry tomatoes, cut into wedges
- 1 tablespoon shallot, minced
- 1 tablespoon fresh lemon balm, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1–3 teaspoons fresh lemon juice
- 1 teaspoon whole-grain mustard
- 1 tablespoon champagne vinegar (we used O Citrus Champagne Vinegar)
- 1 tablespoon olive oil
- salt and freshly ground pepper, season as you go
Instructions
- Slowly melt butter in a small heavy-bottomed, light-colored pot over low heat until it foams, about 5 minutes. Continue to cook, frequently scraping sides and bottom of pot to prevent burning, until butter smells toasted and nutty and brown flecks begin to form, about 15 minutes more. Remove from heat and set aside.
- Preheat grill to medium-high heat. Combine kohlrabi and fennel in a bowl. Put peas to a second bowl and toss with olive oil, salt, and pepper.
- Make the vinaigrette: In a small bowl, whisk together shallots, lemon juice, mustard, vinegar, and salt and pepper. Whisk in olive oil until emulsified. Stir in tomatoes, lemon balm, and dill. Season with additional salt and pepper to taste.
- Coat squash wedges with olive oil and season with salt and pepper. Grill the fleshy sides until some brown spots and grill marks develop, 2–3 minutes per side.
- Preheat a sauté pan over medium-high heat. Season both sides of snapper with salt and pepper. Coat the hot pan with olive oil followed by the snapper, skin side down. Cook for about 4 minutes, then flip the fish and cook for 2–3 minutes more.
- While fish cooks, toss chives, chervil, lemon zest, and 3 tablespoons brown butter with the fennel and kohlrabi; season with pepper to taste. Toss summer squash with the peas.
- To plate the dish, start with the summer squash and peas followed by the snapper. Top fish with kohlrabi and fennel slaw and drizzle with cherry tomato vinaigrette and a little basil oil.
- Category: entrée
- Method: grill, sear, raw
Keywords: seared pink snapper, brown butter, grilled summer squash
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