Crispy Whole Local Snapper Recipe
Creamy Coconut Orzo, Arugula and Grilled Corn Salad, Roasted Jalapeño Lime Dressing
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Ingredients
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Crispy Whole Local Snapper
Creamy Coconut Orzo
Arugula and Grilled Corn Salad
Roasted Jalapeño Lime Dressing
Method
Crispy Whole Local Snapper
- 1
Prepare the Snapper
Clean and scale the whole snapper. Pat it dry with paper towels.
- 2
Season the Snapper
Rub the snapper with salt and black pepper, ensuring it is evenly seasoned inside and out.
- 3
Dredge in Flour
Coat the snapper in all-purpose flour, shaking off any excess. This will help achieve a crispy skin.
- 4
Fry the Snapper
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the snapper and fry for about 6-8 minutes on each side, or until the skin is golden brown and crispy. Drain on paper towels.
Creamy Coconut Orzo
- 5
Cook Orzo
In a medium saucepan, bring vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente.
- 6
Add Coconut Milk
Once orzo is cooked, drain any excess liquid and return to the heat. Stir in coconut milk, minced garlic, and salt. Cook for an additional 3-4 minutes, stirring until creamy.
- 7
Finish with Cilantro
Remove from heat and stir in chopped cilantro before serving.
Arugula and Grilled Corn Salad
- 8
Grill the Corn
Preheat a grill or grill pan over medium-high heat. Grill the corn on all sides until charred and cooked through, about 10-12 minutes. Let cool slightly and cut the kernels off the cob.
- 9
Prepare the Salad
In a large bowl, combine arugula, grilled corn kernels, cherry tomatoes, and red onion. Drizzle with olive oil, and season with salt and black pepper. Toss gently to combine.
Roasted Jalapeño Lime Dressing
- 10
Roast the Jalapeño
Preheat the oven to 400°F (200°C). Place the halved jalapeño on a baking sheet and roast for about 15 minutes until tender and slightly charred.
- 11
- 12