Bright and fresh, this Chilled Pea-Bean Salad with Snapper pairs tender lady peas and crisp green beans in a zesty lemon-dill dressing, crowned with Cajun-spiced snapper and a sprinkle of feta and mint for a vibrant warm-weather dish. Find more summer fish recipes here.
Chilled Pea-Bean Salad with Snapper
Makes 4 Servings
Ingredients
Salad:
- 6 cups water
- 1 cup shelled fresh lady peas
- 1¾ teaspoons kosher salt, divided
- 1 pound fresh green beans, trimmed
- 1 teaspoon lemon zest
- ¼ cup fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 teaspoon sugar
- ½ teaspoon ground black pepper
- 1 clove garlic, grated
- 6 tablespoons olive oil
- 1 cup thinly sliced radish
- ½ cup sliced red onion
Fish:
- 2 tablespoons vegetable oil
- 1½ teaspoons kosher salt
- 1½ teaspoons Cajun seasoning
- 4 (6-ounce) snapper fillets
- ¼ cup crumbled feta cheese
- 2 tablespoons torn fresh mint
Instructions
For salad:
- In a large Dutch oven, bring 6 cups water, peas, and 1 teaspoon salt to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, until almost tender, about 20 minutes.
- Add beans to peas mixture; simmer, stirring occasionally, until peas are tender and beans are crisp-tender, about 7 minutes. Drain, and transfer to an ice water bath to stop the cooking process. Pat dry with paper towels.
- In a large bowl, whisk together lemon zest and juice, dill, sugar, pepper, garlic, and remaining ¾ teaspoon salt. Whisk in olive oil in a slow, steady stream. Add peas mixture, radish, and onion, tossing to coat. Cover and refrigerate for 1 hour, tossing occasionally.
For fish:
- Brush a cast-iron grill pan with vegetable oil; heat over medium heat.
- Sprinkle salt and Cajun seasoning all over fish. Add fish to pan, and cook until it flakes easily with a fork, about 4 minutes per side.
- Toss salad, and top with fish. Top with cheese and mint.
