We fell in love with the colors and textures of this dish, from the pink hue of sliced radishes and bright green of olives to the crunchy bite of snap peas. Redfish is crisped on a hot skillet and crowned with a subtly sweet and very fresh relish, where Castelvetrano olives provide a delicate saltiness. This is the perfect meal for a hot summer evening. Cook, relax and enjoy!
What you’ll need: ½ cup basmati rice
flat leaf parsley
12 ounces redfish
6 ounces snap peas
2 ounces radishes
Freshly ground black pepper
Large non-stick skillet
Combine rice, ¾ cup water and a pinch salt in a small saucepan. Bring to a boil, reduce heat, and cook until rice is tender and water is absorbed, 15 minutes. Remove from heat and keep covered until ready to serve.
Halve orange. Using a sharp knife, remove peel and pith from 1 half of orange. Chop flesh and transfer to a small bowl.
Pit and chop olives and thinly slice scallions. Finely chop parsley stems and leaves.
Combine chopped oranges, olives, scallions, parsley leaves and stems and 2 tablespoons oil and stir to combine; season with salt and pepper.
Thinly slice snap peas and radishes and place in a medium bowl. Squeeze remaining orange half over vegetables, season with salt and pepper and toss to combine.
Heat 2 teaspoons oil in a large non-stick skillet. Season redfish with salt and pepper and add to skillet skin-side down. Cook fish, pressing gently to flatten until skin is crisp, about 4 minutes. Flip and cook until just cooked through, 1–2 minutes more.
Fluff rice and divide between plates. Top with fish and orange-olive relish. Serve with snap peas and radishes. Enjoy!