Recipe courtesy of Kevin Fonzo
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Total:
50 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Lemon-Thyme Butter:
Succotash:
Snapper:

Directions

For the lemon thyme butter: Combine the butter, lemon thyme, parsley, salt and pepper in a medium bowl. Set aside.

For the succotash: Heat the butter and oil in medium saute pan until golden brown. Add the onions and saute until tender, about 2 minutes. Add the corn and saute for 2 minutes. Add the beans and saute for 1 minute. Add the tomato, chives and parsley and cook until fragrant, 2 to 3 minutes. Season with salt and pepper. Set aside.

For the snapper: Preheat the oven to 350 degrees F. Season the snapper with the salt and pepper. Heat the butter and oil in a large ovenproof saute pan over medium-high heat until the butter turns golden brown. Reduce the heat to medium and place the snapper in the pan skin-side down. Cook until the skin is crispy, 3 to 4 minutes. Flip the snapper and cook for 1 minute more. Transfer the pan to the oven and bake until the snapper begins to flake and is firm to the touch, about 10 minutes. Place 1 tablespoon of the lemon-thyme butter on each filet and return the pan to the oven for a few seconds to melt butter. Divide the succotash among 4 plates. Top each with a filet of snapper and drizzle on the melted butter.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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