Pan-Seared Red Snapper with Butter Beans, Tomatoes, and Corn

We've been expanding our seafood horizons a bit recently with some new types of fish. We found this recipe in Fresh Every Day cookbook by Sara Foster, which was a perfect opportunity to try red snapper. This was also very convenient because we had basil, corn, and butter beans in the freezer that we needed to use up, so our grocery list was pretty short. Aside from my general dislike for butter beans, I thought this dish came out great, and the fish itself was delicious.



4 red snapper fillets, cut 1⁄2 inch thick (about 6 ounces each), skin on
3 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
10 basil leaves, cut into thin strips
1 tablespoon unsalted butter
1 cup dry white wine
1 cup fresh shelled or frozen butter beans
1 tomato, cored and chopped
Kernels from 2 ears fresh corn (about 1 cup)
1 lime, quartered

1. Rinse the snapper fillets under cool water and pat dry with paper towels. Place the fillets, skin side down, on your work surface and rub with 1 tablespoon of the olive oil. Season with salt and pepper and press the basil strips into the flesh side of the fillets.



2. Heat the remaining 2 tablespoons olive oil and the butter in a large nonstick skillet over medium-high until the oil starts to sizzle. Place the fillets in the skillet, skin side down, and saute for about 3 minutes, until the skin side is crisp. Turn and saute the fish about 1 minute longer, until the undersides are light brown. Pour the wine into the skillet, reduce the heat, cover, and simmer for about 1 minute longer, or until it is opaque and tender and flaky when pierced with the tip of a sharp knife.





3. Remove the skin from the fillets and transfer the fillets, skinned side down, to a serving platter; cover loosely with foil to keep warm.

4. Add the beans, tomato, and corn to the pan you cooked the fish in and simmer for 3 to 5 minutes, until the beans are crisp-tender. Add the remaining basil and additional salt and pepper to taste and spoon the succotash over and around the red snapper fillets. Serve immediately with the lime wedges.




1 comment:

  1. Going to try this. But I will have to use frozen fish. Hard to get good fresh fish here. Sounds easy and good. Didn't know you did not like butter beans!?!

    ReplyDelete