Lunch

Seared Red Snapper & Charred Okra Escovitch with Burning Lime Oil & Bitter Herb Salad

Name: Seared Red Snapper & Charred Okra Escovitch with Burning Lime Oil & Bitter Herb Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 whole red snapper (12 oz each), gutted & scaled; sea salt & cracked pepper; 3 tbsp neutral oil, divided; 2 tbsp unsalted butter; 12 oz okra, trimmed, halved lengthwise; ½ Scotch bonnet pepper, minced; 2 tbsp fresh lime juice; 3 fresh lime leaves, torn; ¼ cup coconut oil; 3 cloves garlic, smashed; 1 tsp red pepper flakes; 3 cups mixed bitter greens (watercress, sorrel, baby arugula); 2 tbsp fresh cilantro leaves; 1 tbsp fresh lime juice (for salad); 1 tbsp good-quality olive oil (for salad); fleur de sel; microgreens or amaranth shoots for garnish

A pristine whole red snapper (or similar Caribbean snapper) seared skin-side down until crispy, finished in a screaming-hot cast iron to crisp dorsal fin and tail. Charred okra with Scotch bonnet heat and burning lime oil form a fragrant crown; a sharp-bitter herb salad of watercress, sorrel and citrus cuts through richness with Caribbean verve.

1093cal per serving 78gprotein 35gcarbs 74gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this