Blackened Snapper with Strawberry-Tomato Salsa & Summer Farfalle Pasta Salad
Who doesn't love a 20-minute meal - especially in the summer months, when cooking for extended periods of time over a hot stove isn't idyllic? Pro tip: the pasta salad will get better the longer you allow the flavors to meld together. Make it one day ahead of time to ensure a paramount summer salad situation.
Ingredients
Snapper
- 4 8 ounce Snapper Filets Skin on, or off, whichever your prefer
- 2 tbsp Avocado Oil
- 2 tsp Paprika
- 2 tsp garlic powder
- 1 1/2 tsp Salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
Strawberry-Tomato Salsa
- 1 cup Strawberries Cut into small pieces
- 1 cup Grape Tomatoes Cut into small pieces
- 1/2 cup Granny Smith Apple Cut into small pieces
- 1/4 cup Fresh Basil Roughly chopped
- 1 tbsp lime juice
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp black pepper
Summer Farfalle Pasta Salad
- 16 ounces Farfalle
- 1 Cucumber Sliced into thin rounds and then quartered
- 1 10 ounce bag Frozen Green Peas Cooked per package instructions and cooled
- 1 cup Fresh Dill Roughly chopped
- 1/2 cup Olive Oil
- Juice of 2 Lemons
- 3 garlic cloves Minced
- 2 tsp Salt Plus more, to taste
- 2 tbsp Fresh Basil Roughly chopped
- 1 tbsp apple cider vinegar
- 1 tbsp Honey
- 1 tsp black pepper
Instructions
Farfalle Pasta Salad
- In a large bowl, combine lemon juice, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh basil, minced garlic, vinegar, honey, salt and pepper. Drizzle in olive oil and whisk to emulsify. Add more salt to taste.
- When vinaigrette is emulsified, add in cooled and cooked farfalle, cucumber, peas and remaining dill. Toss to combine and salt as needed. Refrigerate pasta salad until ready to serve.
Strawberry-Tomato Salsa
- Combine all ingredients in a medium bowl, salt to taste and refrigerate until ready to serve.
Blackened Snapper
- Combine paprika, garlic powder, salt, pepper and cayenne in a small bowl.
- Evenly coat fish on all sides with spice mixture and heat avocado oil in a skillet over medium-high heat until oil begins to shimmer.
- Cook fish, skin side down, for 5-6 minutes until skin becomes crisp. Carefully flip and cook for another 2-3 minutes.
- To serve, place one 8 ounce piece of blackened snapper on a plate, top with strawberry-tomato salsa and enjoy with a side of farfalle pasta salad.
