Nina Compton's Pan Seared Snapper with Okra and Tomato Broth

This recipe is ideal for entertaining at home - it has so many layers of flavors, but is deceptively quick and easy to prepare.



  • 4 - 5 oz snapper fillets skin on
  • 2 cups okra cut into ⅛ inch rounds
  • 1 cup cherry tomatoes cut into half
  • 1 cup lima beans cleaned
  • 2 cup creole tomatoes or heirloom if not available
  • ⅛ cup peeled and chopped ginger
  • 2 tablespoons chili flake
  • 2 quart coconut milk
  • 1 pinch chopped tarragon
  • 1 pinch chopped basil
  • 1 cup olive oil
  • salt as needed


  1. In an All-Clad Copper Core 3 Quart Sauce Pan on medium heat, add 6 tablespoons of olive oil. Once the oil is shiny, sauté the ginger and add tomatoes, season with salt, cooking for 10 minutes.
  2. Add in the coconut milk and chili flake and then simmer on low for 10 minutes.
  3. Remove from heat and puree using an All-Clad Immersion Blender until smooth, gradually adding ½ cup of olive oil to emulsify.
  4. Preheat the oven to 375°F.
  5. In an All-Clad D3 Stainless 3 Quart Sauté Pan, add ⅛ cup olive oil. Season the snapper on both sides and place the skin side down into the pan, pressing the flesh for about 30 seconds to keep the skin flat. Release and place fish in the oven and cook until cooked through about 5 to 6 minutes. Use a thermometer to ensure the internal temperature has reached 137°F. Use a turner to remove the fish from the pan.
  6. In an All-Clad D3 Stainless 10 Inch Fry Pan on high heat, add 6 tablespoons of olive oil and sauté the okra for 3 minutes.
  7. Season the okra with salt. Add the tomatoes, lima beans, and herbs.
  8. On a plate place the garnish, pour sauce around, and top with snapper, finish with greens such as mustard greens if available.

Pro Tip:

My preferred equipment to finish the ice cream is the Paco Jet, which delivers a silky smooth texture that is restaurant quality. If you do not have one available, you can use your favorite Vanilla bean ice cream or use an ice cream machine by pouring the chilled custard directly into the machine and following the manufacturer's directions.


Nina Compton

Nina Compton was born and raised in St. Lucia. She grew up with the flavors and beauty of the Caribbean and pursued her career in the United States. She graduated from America’s finest culinary school and developed skills that allowed her to be an award-winning chef and restauranteur. She is the chef/owner of Compère Lapin in New Orleans’ Warehouse District. Nina also has a second restaurant venture, Bywater American Bistro (BABs), located in New Orleans’ “Sliver by the River” Bywater neighborhood.

Since opening Compère Lapin, the restaurant has received critical acclaim awards including Eater National's "Best Restaurants in America 2017", a rave review in The New York Times, and Top 10 Winner of Playboy's Best New Bars in America 2016. At Compère Lapin, the talented toque creates robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients. Nina is the winner of the 2018 James Beard Awards “Best Chef: South” and one of Food & Wine magazine’s "Best New Chefs 2017".