My CSA this year allows me to choose 6 items each week to be in my share. Every single time so far, I’ve chosen zucchini as one of the six. I just love it. But with 3-4 pieces of zucchini a week, I am absolutely in search of as many different recipes as I can find. Cooking Light’s latest issue had this wonderful recipe for Snapper with Zucchini and Tomato that I just had to try. They also suggest pairing it with some Parsley Orzo. Note: this recipe makes 2 servings. Multiply as needed.
Ingredients for the snapper:
- 4 teaspoons coconut oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 (6-ounce) snapper fillets
- 2 tablespoons white wine
- 1 cup diced zucchini
- 1 1/2 tablespoons minced shallots
- 1 teaspoon chopped fresh oregano
- 1 teaspoon grated lemon rind
- 1 cup halved cherry tomatoes
- 1 tablespoon chopped fresh basil
- 2 teaspoons fresh lemon juice
- Ingredients for the orzo:
- 1/2 cup orzo (rice-shaped pasta)
- 2 tablespoons toasted pine nuts
- 2 teaspoons chopped fresh parsley
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon salt
To make, bring a pot of water to a boil. While waiting for the water to boil, dice the zucchini, mince the shallots, chop the oregano, and grate the lemon rind. I just added all of these to a bowl so I could throw them all into the pan at the same time.
When the pot has come to a boil, add the orzo and cook for 8 minutes.
While waiting for the orzo to cook, lightly toast the pine nuts in a small sauté pan over medium heat, about 3 minutes. Remove from heat and reserve.
Heat a large sauté pan over medium high heat. Add 1 teaspoon coconut oil to the pan. Sprinkle the snapper with salt and pepper and add the fish to the pan. Cook for 3 minutes on each side.
Remove from heat and keep warm (I put mine in a tin foil tent). By now the orzo is probably cooked. Drain and add to a bowl. Stir in the parsley, pine nuts, and olive oil. Season with salt, to taste.
Add vermouth to the sauté pan that was used to cook the fish. Cook until liquid almost evaporates, about 1 minute. Add the zucchini, shallots, oregano, lemon rind, 1 teaspoon coconut oil, and season lightly with salt. Cook for 3 minutes, stirring occasionally. Turn off the heat.
Add the halved tomatoes, 2 teaspoons coconut oil, basil and lemon juice to the pan. Toss to combine.
Top the snapper with the zucchini tomato mixture and serve with the orzo.
So snapper looks kind of gross when you’re cooking it. It has almost a purple look to parts of it so I was expecting a relatively stinky fish and figured I wouldn’t enjoy this very much at all.
I was 100% wrong. The snapper was flaky, flavorful, and not the least bit fishy. The zucchini and tomato mixture was the perfect complement. I couldn’t get enough of it!
I ended up mixing some of the zucchini and tomato mixture into the orzo as well which worked really well. If you can’t find coconut oil feel free to use olive oil, however, I think the coconut oil adds a wonderful flavor to the dish.