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:
  1. 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.
  2. 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.
  3. 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:
  1. Brush a cast-iron grill pan with vegetable oil; heat over medium heat.
  2. 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.
  3. Toss salad, and top with fish. Top with cheese and mint.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chilled-pea-bean-salad-with-snapper/