Snapper Recipe
farro verde “risotto”, okra, crowder pea gremolata
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Farro
In a medium saucepan, bring the vegetable broth to a boil. Add the farro, reduce heat, and simmer for about 30 minutes or until tender. Drain any excess liquid.
- 2
Prepare the Okra
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced okra and cook until tender, about 5-7 minutes. Season with salt and pepper.
- 3
Make the Gremolata
In a bowl, mix together cooked crowder peas, minced garlic, lemon zest, chopped parsley, and 1 tablespoon of olive oil. Season with salt and pepper to taste.
- 4
Cook the Snapper
In the same skillet, add 1 tablespoon of olive oil and heat over medium-high heat. Season the snapper fillets with salt and pepper. Cook for about 4-5 minutes on each side or until golden and cooked through.
- 5
Assemble the Dish
On each plate, serve a portion of farro verde risotto topped with sautéed okra, and place the snapper on top. Spoon crowder pea gremolata over the snapper and serve immediately.
