FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 2SNAPPER RECIPES >>>>> >  Red Snapper, Seared w/Succotash

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SEARED RED SNAPPER OVER SUCCOTASH

Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman

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.
Serves 4

 

Ingredients

    For the Succotash
    • 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

    For the Snapper
    • 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
     

Directions

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.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages