Sauteed Florida Snapper with Succotash and Lemon-Thyme Butter

Name: Sauteed Florida Snapper with Succotash and Lemon-Thyme Butter
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 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; 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; 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

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Level: Intermediate

Total: 50 min
Active: 40 min

Yield: 4 servings

Level: Intermediate

Total: 50 min
Active: 40 min

Yield: 4 servings

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.

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

Recipe courtesy of Kevin Fonzo, K Restaurant, Orlando, FL