Rating: 5 stars
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"We like to use fish sauce in nontraditional ways, letting it enhance dishes more firmly rooted in French, Italian, and even South American cooking," says Gabrielle Quiñónez Denton. For instance, she and Greg Denton may substitute fish sauce for anchovies in Caesar dressing or splash it into a slow-­simmered braise to develop depth. They like to serve this dish as a side to a variety of grilled meats and seafood, but may love it even more served over steamed rice with extra chopped cashews for a light and healthy one-bowl meal.

Gabrielle Quiñónez Denton and Greg Denton
Recipe by Cooking Light May 2016

Gallery

Credit: Hector Sanchez Styling: Heather Chadduck Hillegas

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare vinaigrette, whisk together first 8 ingredients in a bowl.

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  • To prepare snap peas, heat a grill pan over high heat.

  • Combine peas, 1 1/2 tablespoons olive oil, and 1/4 teaspoon black pepper in a bowl; toss. Add peas to pan; grill 2 minutes. Turn peas; grill 1 minute or until outsides begin to blister.

  • Transfer peas to a large bowl. Add tomatoes, red onion, serrano, basil, and vinaigrette to bowl; toss to coat well. Sprinkle with cashews.

Nutrition Facts

154 calories; fat 12g; saturated fat 1.8g; mono fat 8.4g; poly fat 1.5g; protein 3g; carbohydrates 9g; fiber 2g; iron 2mg; sodium 243mg; calcium 43mg; sugars 4g.
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