Pepita Crusted Red Snapper
Summer is all about biking through Brooklyn, discovering new parks, running through sprinklers, kissing, and eating delicious, seasonal food. After participating in all of the above on Saturday, it’s an understatement to say that I was hungry. Inspired by a recent recipe from Jenna Weber over at EatLiveRun.com, I knew I wanted to make fish.
Lately I’ve been obsessed with pepitas (pumpkin seeds), and they turned out to be the perfect crust for my market-fresh red snapper – make sure to toast and salt them first for maximum flavor! After searing the fish in olive oil and finishing in the oven, I nestled the filet on a bed of arugula and leftover quinoa-chickpea salad I had made earlier in the week – convenient.
Then came the real star – a homemade spicy mango basil drizzle. The truth is that I was devouring mango after my hour + bike ride and thought it would be a great addition to my original idea of a simple basil olive oil drizzle. The fruit gave it a great texture, and my favorite hot sauce tied it all together. The dish was ready in less than 30 minutes, and was totally satisfying yet summery – a great end to the ultimate August day.