Snapper with Spinach Pesto and Corn Salad

spinach pesto and corn salad

Greetings once again!  Do know, you have not been forgotten in any way, but amazing projects at work have me coming home late every evening, followed by research and writing papers for a set of classes I’m taking.  Currently I’m in survival mode, which means … time to cook!

Spinach pesto has been on my mind since I read it in someone’s blog awhile back.  In looking for a balanced, light meal, some spinach pesto over whatever fish looked good that day sounded like a good plan.  Has anyone seen the Ask Aida show on FN?  While the format is a bit odd for my preference, she is someone who comes across as trustworthy and the calmness of the show is welcome these days.  Turns out she has a corn salad recipe, so I gave it a go.  Good decision making on this meal all around!

Spinach pesto

5 oz pkg baby spinach

2 handfuls pine nuts

2 limes, juiced

2 cloves garlic, chopped

1/3 cup olive oil

1/3 cup Parmesan cheese

salt and pepper to taste

Directions:

1.  Put the spinach, lime juice, pine nuts and garlic in a food process or and pulse until smooth.  Add olive oil and parmesan cheese and process a few seconds.  Taste.  Add salt and pepper to taste.

Corn Salad

For the dressing:

  • 1 1/2 cups packed fresh cilantro
  • 1/2 cup  extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely grated lime zest
  • Kosher salt and freshly ground pepper

For the salad:

  • 4 ears cooked corn, kernels removed (about 3 cups)
  • 1 1/2 pounds grape tomatoes, halved (about 3 cups)
  • 1 pound fresh mozzarella, diced
  • 2 medium avocados, diced

Directions:

Whisk together the dressing ingredients in a large bowl, using 2 teaspoons salt, and pepper to taste. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.

Pan fried snapper:

Heat a pan over medium heat until nice and hot.  Add 1 TBS oil, and let warm.  Add snapper.  Flip after one minute, or when fish is opaque a bit on the bottom edges.  Cook for one minute.  Turn off the heat and allow fish to finish cooking with the residual heat for about 4 more minutes.

Notes:

* The pesto is meant to be very spinachy and not very garlicky.  If you just can’t handle that notion, just double the garlic as you always do.  (You know who you are!)

* It was a warm day meaning that the pesto likely required less oil, so I stopped adding olive oil just when the first little puddle of oil gathered on top of the spinach.  Lately, I’m just not into pesto that is crazy oily.

*  I cut the snapper into portion sizes before cooking to make the flipping part easier.

* Corn salad of various sorts is a common dish around here during corn season, but the addition of fresh mozzerella was a new twist for me.  Yummy!

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One response to “Snapper with Spinach Pesto and Corn Salad

  1. Pingback: Linguine with Spinach Pesto and Shrimp « Living Local in California … Seasonal Cooking and Sights

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