Grilled Red Snapper with Green Beans and Lime

Grilled Red Snapper with Green Beans and Lime

Sep 8, 2020

Servings

4 Servings

Grilled Red Snapper with Green Beans and Lime

We’re flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we’re cooking first, marinating second—in this case, fillets of snapper in limey fish sauce. Make sure to buy skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

Ingredients

  • INGREDIENTS

    • 3 Tbsp. plus ¼ cup extra-virgin olive oil, divided; plus more for grill
    • 1 small shallot, thinly sliced into rings
    • 4 Tbsp. fresh lime juice, divided
    • ½ tsp. plus 1 Tbsp. light brown sugar
    • Kosher salt, freshly ground pepper
    • 4 skin-on red snapper fillets (about 5 oz. each)
    • 8 oz. green beans, trimmed
    • 5 tsp. fish sauce
    • 2 Tbsp. crushed salted, dry-roasted peanuts

RECIPE PREPARATION

 

  • Prepare a grill for medium-high heat; lightly oil grate. Mix shallot, 1 Tbsp. lime juice, and ½ tsp. brown sugar in a small bowl to combine; season with salt and pepper. Set aside.

  • Pat fish dry with paper towels and season all over with salt and pepper. Toss green beans with 1 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Grill beans, turning often (be careful not to let them fall through the grate), until softened and charred in spots, about 2 minutes. (To keep the green beans from falling through the grate, place a wire rack crosswise on the grill to create smaller squares and extra insurance.) Transfer to a platter. Pat fish dry again and rub fillets with 2 Tbsp. oil. Gently place on grate, skin side down, and grill, undisturbed, until flesh is opaque except for the thickest part, 6–8 minutes. Carefully slide a thin metal spatula underneath fillet, trying not to tear skin, and turn over; grill 1 minute longer. Place, skin side up, on platter with green beans.

  • Whisk fish sauce, remaining ¼ cup oil, remaining 3 Tbsp. lime juice, and remaining 1 Tbsp. brown sugar in a small bowl until sugar is dissolved. Drizzle over fish and beans and scatter shallot mixture over. Let marinate at least 15 minutes and up to 2 hours. Cover and chill if holding longer than 30 minutes. Bring to room temperature before serving.

  • Top with peanuts just before serving.

Grilled Red Snapper with Green Beans and Lime

Spiced Baby Eggplants

Sep 8, 2020

Servings

4 Servings

Spiced Baby Eggplants

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe. They may be labeled Japanese, Indian, Italian—or simply “baby.” If you have an Asian grocer near you, try that. Alternately, use another small, purple- or lilac-colored type.

Ingredients

  • INGREDIENTS

    • 1 1-inch piece ginger, peeled, finely grated
    • 2 garlic cloves, finely grated
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • 5 tablespoons olive oil, divided, plus more for serving
    • 1 teaspoon Kashmiri chili powder or sweet smoked paprika, plus more for serving
    • 1½ pounds Indian eggplants (about 12)
    • Kosher salt
    • Raita and coarsely chopped cilantro (for serving)

    rving

 

RECIPE PREPARATION

 

  • Mix ginger, garlic, coriander, cumin, turmeric, 2 Tbsp. oil, and 1 tsp. chili powder in a small bowl.

  • Quarter eggplants lengthwise through rounded bottom, stopping ½” short of the stem. Gently pry quarters open without detaching flesh from stem; season with salt. Spoon spice mix into each eggplant, making sure inside flesh is coated.

  • Heat 3 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Cook eggplants in a single layer, turning occasionally, until golden brown all over, 8–10 minutes total. Reduce heat to low and add ¼ cup water. Cover and cook, turning eggplants halfway through, until tender, 12–16 minutes.

  • Spoon raita on a platter. Arrange eggplants over, then top with cilantro. Sprinkle with more chili powder and drizzle with oil.

Grilled Red Snapper with Green Beans and Lime

Sweet and Spicy Grilled Summer Squash

Sep 8, 2020

Servings

4 Servings

Sweet and Spicy Grilled Summer Squash

The crosshatch pattern isn’t just for show (even though it does look cool)! It allows for the salt to fully penetrate the squash and also draws out some of the excess water so that the sweet, tangy glaze can be fully absorbed.

Ingredients

 

  • 4 medium summer squash or zucchini (about 1½ lb. total)
  • Kosher salt
  • ⅓ cup honey
  • ⅓ cup unseasoned rice vinegar
  • ¼ cup low-sodium soy sauce
  • 3 Tbsp. hot chili paste (such as sambal oelek)
  • 2 Tbsp. vegetable or sunflower oil, divided
  • 1 lime, halved
  • ½ small shallot, thinly sliced into rounds
  • ¼ cup coarsely chopped cilantro leaves with tender stems
  • 1 tsp. toasted sesame seed

 

RECIPE PREPARATION

 

 

  • Prepare a grill for medium-high heat. Cut each squash in half lengthwise, then score cut sides in a ¼” crosshatch pattern with the tip of your knife. Toss squash and 1 tsp. salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

  • Meanwhile, combine honey, vinegar, soy sauce, and chili paste in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring occasionally, until reduced by half and slightly thickened (just shy of syrupy), 5–7 minutes. Remove from heat. Stir in 1 Tbsp. oil.

  • Toss squash with remaining 1 Tbsp. oil in a large baking dish or plate. Turn squash cut side up, then brush with glaze.

  • Grill squash cut side down until just beginning to char around the edges, about 3 minutes. Continue to grill, turning every minute or so and brushing squash with glaze on cut sides, until just tender and cut sides are lightly charred and shiny from the glaze, 6–8 minutes total. (Reserve any leftover glaze.) Transfer squash to a platter.

  • Squeeze juice from 1 lime half into a medium bowl and add shallot and cilantro; season with salt and toss to combine.

  • Drizzle squash with any leftover glaze. Top with herb salad and sprinkle with sesame seeds. Serve with remaining lime half alongside.

Grilled Red Snapper with Green Beans and Lime

Miso-Glazed Eggplant Grain Bowls with Basil

Sep 8, 2020

Servings

4 Servings

Miso-Glazed Eggplant Grain Bowls with Basil

This recipe is a great way to showcase the eggplants and basil you just hauled from the market and use up those leftover grains in the fridge.

Ingredients

INGREDIENTS

  • 4 small to medium eggplants (about 2 lb.), halved lengthwise
  • 6 Tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • 1 1½” piece ginger, peeled, finely grated
  • ¼ cup white miso
  • 2 Tbsp. plus 1½ tsp. tamari soy sauce or regular soy sauce
  • 2 Tbsp. unseasoned rice vinegar
  • 2 tsp. sugar
  • 2 Tbsp. fresh lime juice
  • 2 Persian cucumbers, sliced into rounds
  • 4 scallions, sliced crosswise into 2″ pieces, then lengthwise into matchsticks
  • 2½ cups mixed cooked whole grains (such as barley, freekeh, farro, and/or quinoa)
  • 1 cup basil leave

 

RECIPE PREPARATION

 

 

 

  • Place a rack in upper third of oven; preheat to 400°. Score cut sides of eggplants with a sharp knife. Rub with 2 Tbsp. oil and season with salt. Roast, skin side down, on a large rimmed baking sheet until tender but not browned, 22–28 minutes.

  • Meanwhile, whisk ginger, miso, tamari, vinegar, sugar, and remaining 4 Tbsp. oil in a medium bowl until smooth. Set 3 Tbsp. glaze aside in another medium bowl.

  • Increase oven temperature to 450°. Spoon remaining glaze over cut sides of eggplants. Roast until glaze is browned and bubbling, 12–15 minutes. Let cool slightly.

  • While the eggplants are cooling, whisk lime juice into reserved glaze. Add cucumbers, scallions, grains, and basil and toss to coat.

  • Divide eggplants among plates; spoon grain salad over.

Grilled Red Snapper with Green Beans and Lime

Big Beans and Tomato Vinaigrette

Sep 7, 2020

Servings

4 Servings

Big Beans and Tomato Vinaigrette

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don’t break apart in the process. 

Ingredients

Beans

  • Handful of oregano sprigs
  • Handful of thyme sprigs
  • 2 bay leaves
  • 8 oz. dried butter beans, rinsed, soaked overnight if possible
  • 1 medium onion, halved
  • 1 large carrot, scrubbed, coarsely chopped
  • Kosher salt
  • ¼ cup extra-virgin olive oil

Vinaigrette and Assembly

  • 10 oz. cherry tomatoes or 1½ cups chopped heirloom or beefsteak tomatoes
  • 1 garlic clove, smashed
  • 3 Tbsp. red wine vinegar
  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 2 lb. assorted heirloom, beefsteak, and/or cherry tomatoes
  • Freshly ground black pepper
  • Handful of basil leaves
  • Mild red pepper flakes (such as Aleppo-style or Maras)

RECIPE PREPARATION

 

Beans

 

Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4″ and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1½ hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.

 

Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.

 

Vinaigrette and Assembly

 

Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and ⅓ cup oil; season with salt. Let sit 15–20 minutes, then pluck out garlic.

 

Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.

 

Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.