ratatouille, braised okra, chimichurri, squash blossom

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add diced onion, garlic, red bell pepper, zucchini, and eggplant. Sauté for about 10 minutes until vegetables are soft, then add salt and black pepper. Cook for another 5 minutes and set aside.

Prepare the Ratatouille

In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add okra and cook for 5 minutes until slightly tender. Add salt and a splash of water, cover, and let simmer for 10 minutes. Set aside.

Braised Okra

Season red snapper fillets with salt and black pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the fillets for about 4-5 minutes on each side until golden and cooked through. Remove from heat.

Cook the Red Snapper

In a blender or food processor, combine parsley, garlic, red wine vinegar, olive oil, salt, and pepper. Blend until smooth and adjust seasoning to taste.

Prepare the Chimichurri Sauce

On each plate, place a generous scoop of ratatouille, top with the cooked red snapper, arrange braised okra on the side, and garnish with chimichurri sauce and fresh squash blossoms.

Serve

Red Snapper fillets

Olive oil

Salt

Black pepper

Ratatouille

Fresh okra

Chimichurri sauce

Squash blossoms

Garlic

Fresh parsley

Red wine vinegar

Red bell pepper

Zucchini

Eggplant

Onion

Red Snapper

Make Red Snapper Recipe in just 45m. ratatouille, braised okra, chimichurri, squash blossom

Red Snapper Recipe

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