U.S.-sourced snapper from the southeast Atlantic, Gulf of Mexico, and Hawaii are the best sustainable choices. Learn more at seafoodwatch.org.
2 ears fresh corn
2 cups okra, halved (about 6 oz.)
2 celery stalks
1 bunch scallions
Canola oil cooking spray
1/4 cup loosely packed fresh basil leaves
1/2 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar or white wine vinegar
1 1/8 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
4 (4-oz.) skin-on snapper fillets or other white flaky fish (such as sea bass)
Added sugars 0g
Calcium 11% DV
Potassium 19% DV
How to Make It
Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high. Spray corn, okra, celery, and scallions with cooking spray; grill vegetables until slightly charred, 5 to 6 minutes. Place okra in large bowl. When cool enough to handle, cut kernels off corn, slice celery, and chop scallions; add to bowl with okra. Add basil, red pepper, oil, vinegar, 5/8 teaspoon salt, and 1/4 teaspoon black pepper; toss to combine.
Sprinkle both sides of snapper with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Coat grill grates and fish with cooking spray. Carefully place fish, skin side down, on oiled grates, and grill 5 to 6 minutes. Carefully flip, and grill until cooked through, 4 to 5 more minutes.
Divide grilled vegetable mixture among 4 plates; top with fish.
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