Nowruz: Red Snapper and Green Split Pea Salad
Photo by Adam Milliron. Styling by Ana Kelly.
Chef Palak Patel shares a Red Snapper with tamarind flavorings that is cooked in Iran with Green Split Pea Salad to celebrate the arrival of spring. A dollop of Mint and Cilantro Chutney would be a fine addition, and you might like some Persian Jeweled Rice as well. Serves 4
Ingredients
¼ cup grapeseed or canola oil, additional 2 tablespoons
1 whole (3-4 pound) red snapper, cleaned, scaled
Sea salt and freshly ground black pepper
2 lemons, sliced thinly
1/2 small fennel bulb, thinly chopped
1 tablespoon chopped fennel fronds
¼ cup tamarind concentrate
2 tablespoons sugar
Instructions
Heat oven to 450°F. Line baking sheet with aluminum foil, or coat with oil.
Rinse the fish in cold water, then lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart.
Add ¼ cup oil, tamarind contrate, sea salt and sugar. Mix well.
Brush the fish generously on both sides with the oil and inside the cavity.
Place lemons, fennel and herbs inside the cavity of the fish.
Season the outside of the fish generously with a few good pinches of sea salt and black pepper. Drizzle tamarind marinade on top.
Roast for 20-25 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary depending on the size/variety of your fish.)
Remove from the oven, and squeeze the juice from the remaining lemon over the fish.
Serve warm.
Green Split Pea Salad
Ingredients
2 cups dried green split peas
4 cups vegetable broth
2 cups baby kale
2 cups baby spinach
1 bunch broccolini, chopped
1 tablespoon oil
1/4 cup lime freshly squeezed juice
1/4 cup extra virgin olive oil
2 teaspoons cumin powder
1 tablespoon maple syrup
2 limes for garnish
Kosher Salt to taste
Freshly ground pepper
Instructions
Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes. Drain any excess liquid.
In a small bowl, whisk together the lime juice, olive oil, cumin powder, maple syrup and kosher salt.
While split peas are hot, pour vinaigrette over the peas and toss to coat. Season with salt and freshly ground black pepper.
In a skillet, heat 1 tablespoon oil and saute greens lightly and season with salt and pepper.
Mix peas and greens together. Adjust seasoning as needed.
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