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Snapper with Succotash

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Steaming mild-tasting red-snapper fillets over a bed of seasoned corn and lima beans adds flavor to the fish in this one-pan dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2004

Ingredients

  • 4 skinless red-snapper fillets (6 ounces each)
  • Coarse salt
  • 3 thinly sliced scallions
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons unsalted butter
  • 1 cup frozen corn, thawed
  • 1 cup frozen lima beans, thawed
  • 1 tablespoon fresh thyme
  • 1/3 cup water

Directions

  1. Place 4 red-snapper fillets, skinned sides up, on a work surface. Season with coarse salt; sprinkle with scallions and fresh thyme leaves. Divide 2 teaspoons unsalted butter among bottom halves of fillets; fold over top halves.

  2. In a 12-inch skillet, combine corn and lima beans with fresh thyme; season with salt. Add water; bring to a simmer over medium heat. Place fish on top. Cover; steam until fish is opaque and vegetables are tender, 6 to 8 minutes. Garnish with more thyme.

Reviews Add a comment

  • tstancom
    26 APR, 2016
    This recipe is super-simple and tasty. I was skeptical that so few ingredients would taste good, but the buttery texture of the lima beans and the sweet flavour of the corn went great with the fish and thyme. I'd recommend de-stemming the fresh thyme and using the leaves in both the rub for the fish and the succotash. Add a lemon wedge/squeeze fresh lemon over the fish at the end and you've got a delicious meal in under 20 minutes if you chop fast like me.
    Reply
  • rosemawatie
    29 JAN, 2009
    i would prefer the asean food recipe for the next month.
    Reply
  • rosemawatie
    29 JAN, 2009
    i would prefer the asean food recipe for the next month.
    Reply