Gather the troops! This is a super fun meal to share and it’s quick and easy to make. Be sure to use Seafood Watch to find a best choice for snapper at your local grocery store or fish market. Enjoy! (P.S. This recipe was recently featured in Clean Eating Magazine!)
Photo by Andrew Grinton
Yield: 4 servings
¾ cup distilled white vinegar
3 tablespoons raw cane sugar
3 tablespoons freshly squeezed lime juice (juice of 1 lime)
1 tablespoon fish sauce
½ thai chile, thinly sliced, or more to taste
Mix all ingredients in a small bowl. Stir until sugar is dissolved.
8-ounces vermicelli noodles
12 red leaf lettuce leaves (6-ounces or ½ bunch)
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1 cup fresh thai basil leaves
8-ounces small carrots, (approximately 4 small carrots) peeled, cut in half widthwise and thinly sliced lengthwise
Add water to a large saucepan (enough to boil the noodles) and bring to a boil. Add noodles and let cook for 1 to 2 minutes until noodles are soft. Drain and rinse noodles under cold water and place in a bowl.
Arrange lettuce, herbs and carrots on a tray or plate.
1 pound skinless snapper fillets (¾ to 1-inch thick), pin bones removed
½ teaspoon kosher salt
1 tablespoon grapeseed oil
Pat fish dry and season fish evenly on both sides with salt. Cut fish into 3-inch by 1-inch strips.
Place a large sauté pan over medium heat and add oil. Heat until hot and oil is shimmering, approximately 2 minutes.
Add fish strips, adding the thickest strips to the pan first, and let cook for 2½ minutes total, flipping the fish every 30 seconds. Fish will start to flake when done.
Transfer fish to a plate. Serve immediately.
Gather the family/friends around the table! To serve, place some noodles on a leaf of lettuce. Add some carrots, fish and fresh herbs. Roll or fold the lettuce to form a wrap or pocket. Spoon over some sauce (or dip the lettuce wrap in the sauce). Eat and repeat!
Note: If you are not up for making the wrap, you can always shred the lettuce on your plate and add the other wrap items on top and spoon over the sauce like a salad dressing.