Grilled Red Snapper

Edamame purée

• 1 cup of edamame
• 2 cups vegetable broth
• 10 mint leaves
• 2 pcs of spring onion
• ½ tsp salt

Sautéed edamame               

• 2 tbsp. olive
• 1 cup unshelled edamame
• 1tsp chopped mint
• 16 pcs black olives
• 12 pcs cherry tomatoes
• Salt and black pepper

Grilled red snapper

• 4 filets 160 to 180 g red snapper
• 4 tbsp. olive oil
• ½ tsp salt
• ¼ tsp black pepper

Lemon zest                 

• Pinch espelette pepper (can be replaced with chilli powder)
• 4 tbsp. lemon juice

1. Boil the vegetable broth.
2. Add the mint and spring onion. Season with salt.
3. Add the unshelled and peeled edamame and cook for 5 minutes.
4. Use a juice blender to mix all the ingredients until the edamame becomes smooth and creamy.

Sautéed Edamame               

1. Heat a non-stick pan with the olive oil and add the edamame.
2. Add the chopped mint, black olives and cherry tomatoes.
3. Season with salt and black pepper.

Grilled Red Snapper

1. Use a non-stick pan or a flat grill to cook the fish
2. Heat a non-stick pan with olive oil.
3. Season the fish with salt and black pepper, and cook it (skin side) for 2 mins then the other side for 1mn.
4. Drizzle the fish with lemon juice, grated lemon zest and espelette pepper.
5. Serve in a warm plate starting with the edamame purée, the grilled red snapper and the sautéed edamame aside.