Seared Snapper over Succotash
Published by Hyperion
Seared white fish, such as snapper, has such delicate, subtle flavor that you have to pair it with something very mild. Hence this succotash. It’s flavorful, but it still lets the fish shine. I love the contrast of textures between the crispy fried fish and the creamy succotash laden with veggies.
Cooking Methodpan-frying, sauteeing
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursemain course
Taste and Texturecreamy, crisp, herby, savory, spiced
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 1 cup frozen baby lima beans
- 1 cup frozen corn kernels
- 1 cup light or heavy cream
- 1 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh parsley
- 4 small red snapper fillets, with the skin on
- Salt and freshly ground black pepper
- 2 teaspoons smoked or sweet paprika
- 2 tablespoons vegetable oil
Heat the butter in a large skillet over medium heat. Add the onion and red pepper and cook until softened, about 5 minutes. Add the lima beans, corn, cream, salt, and pepper to taste. Bring to a simmer and cook about 7 minutes, until the beans and corn are tender and the mixture has thickened slightly. Stir in the sage and parsley before serving.
Score the skin of the fish with a sharp paring knife without cutting into the flesh. Season the flesh side with salt and pepper to taste and sprinkle lightly with the paprika.
Heat the oil over high heat in a skillet. Sear the flesh side until well browned, about 3 to 4 minutes. Then flip and sear till the skin is crisp, 2 to 3 minutes. Serve the fish over the succotash, skin-side up.
2006 David Lieberman