Snapper with Avocado Salsa Verde, Okra, and Sweet Potatoes
Dinner al fresco last night with our good friends @neyapatt and @sir__lancealot ๐ This was actually a recipe posted by my husbands favorite band @phish! Did not know they ate so healthy! So my husband and I were both happy about this one! Check out the full recipe on their page!๐๐ธ
The original recipe called for chicken and green beans, so I had to modify that a little. So I got some absolutely delicious snapper from @atlantafishmarket, airfried okra from @lucys_market, and sweet potatoes from @dayspringfarms. The fish is topped with a โsalsa verdeโ which has no onions or tomatoes, and was incredible! ๐ฅ

Ingredients: (Serves 4)
4 snapper filets
3 sweet potatoes
1 lb okra
1 Tbsp avocado oil
Okra Vinaigrette:
1/4 cup extra virgin olive oil
1.5 tablespoons vinegar (white balsamic, red wine, or sherry)
1 tsp dijon mustard
1 tsp honey
1 tsp salt
1/2 lemon
Pinch of black pepper
Avocado Salsa Verde:
2 avocados
1/2 cucumber, peeled and de-seeded
1/4 cup strained capers
1/4 cup chopped cilantro
1/2 cup chopped parsley
3 juiced limes
2 tsp salt
1 Tbsp olive oil
Cracked black pepper
Recipe:
1. For the salsa verde, in a bowl, we add pitted and diced avocado, diced and deseeded 1/2 cucumber, chopped parsley, chopped cilantro, capers, lime juice, salt and pepper and olive oil. ย Gently mix together so as the avocados do not get smashed.
2. Now we can make our okra salad. Sautรฉ okra in a frying pan with 1 Tbsp avocado oil until starting to brown.Drain well and put them in a large mixing bowl. Add vinaigrette and the juice of a 1/2 lemon. Salt and pepper to taste.
4. Wash sweet potatoes and slice into 1/2 inch rounds or oblongs (peeled or skin on). Lightly coat with olive oil, paprika, and salt. Cook on the same pan as the snapper for 15-20 minutes at 400F.
5. Now everything is ready to plate. I like to put a healthy dollop of salsa verde right on top, with the okra salad and the sweet potatoes on the side. Enjoy!