SNAPPER WITH SUCCOTASH

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Snapper with Succotash image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

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

Steps:

  • Place 4 red-snapper fillets, skinned sides up, on awork 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.
  • 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.

Nutrition Facts : Calories 283 g, Fat 4 g, Fiber 3 g, Protein 39 g

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