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
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