Recipe courtesy of Kevin Fonzo
Sauteed Florida Snapper with Succotash and Lemon-Thyme Butter
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 739
- Total Fat
- 47
- Saturated Fat
- 22
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 49
- Cholesterol
- 163
- Sodium
- 971
- Total: 50 min
- Active: 40 min
Ingredients
Lemon-Thyme Butter:
8 tablespoons unsalted butter, at room temperature
1 teaspoon chopped fresh lemon thyme
1 teaspoon chopped fresh parsley
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
Succotash:
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon chopped onion
3 cups fresh sweet corn kernels
1 cup cooked fresh beans, such as fava, pole or string beans, chopped
1/2 cup chopped tomato
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper to taste
Snapper:
Four 7- to 8-ounce snapper filets, skin-on, cleaned and scales removed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
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.