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Snapper with Succotash


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


  • 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


  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.

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