Sauteed Florida Snapper with Succotash and Lemon-Thyme Butter

Recipe courtesy of Kevin Fonzo, Executive Chef and Owner, K Restaurant, Orlando, Florida
Show: Emeril's Florida Episode: Orlando Farm to Table -- Part 2
TOTAL TIME: 1 hr 10 min
Prep: 40 min
Inactive Prep: --
Cook: 30 min
YIELD: 4 servings
LEVEL: Intermediate

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
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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 and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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