Dinner al fresco last night with our good friends @neyapatt and @sir__lancealot 💚 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!😋🎸
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 “salsa verde” which has no onions or tomatoes, and was incredible! 🥑
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. Gently mix together so as the avocados do not get smashed.
2. Now we can make our okra salad. Sauté 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!