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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.
    Everyday Food, January/February 2004
    • Prep Time 15 minutes
    • Total Time 30 minutes
    • Yield Serves 4
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    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.

    Recipe Reviews

    Reviews (2)

    • rosemawatie
      29 Jan, 2009

      i would prefer the asean food recipe for the next month.

    • rosemawatie
      29 Jan, 2009

      i would prefer the asean food recipe for the next month.

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