SNAPPER WITH SUCCOTASH
Steaming mild-tasting red-snapper fillets over a bed of seasoned corn and lima beans adds flavor to the fish in this one-pan dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Place 4 red-snapper fillets, skinned sides up, on awork surface. Season with coarse salt; sprinkle with scallions and fresh thyme leaves. Divide 2 teaspoons unsalted butter among bottom halves of fillets; fold over top halves.
- In a 12-inch skillet, combine corn and lima beans with fresh thyme; season with salt. Add water; bring to a simmer over medium heat. Place fish on top. Cover; steam until fish is opaque and vegetables are tender, 6 to 8 minutes. Garnish with more thyme.
Nutrition Facts : Calories 283 g, Fat 4 g, Fiber 3 g, Protein 39 g
SUCCOTASH RECIPE
For a delicious veggie side dish that pairs wonderfully with nearly any entrée, try our succotash recipe made with corn, lima beans, red bell peppers and a medley of seasonings. Although succotash has Native American roots dating back to the 1600s, the sweet side dish has been loved and savored throughout modern cuisine, most often associated with Southern cooking today. Our version comes together in a snap using frozen corn and frozen lima beans, all while maintaining the recipe's classic elements like the richness of butter and sweetness of chopped onion. Vegetable succotash is a great way to lend a colorful dose of veggies to any feast, from weeknight meals with the family to Thanksgiving dinner with friends. While this bright side dish is perfect for the summer months, it can be enjoyed year-round to liven up any spread. Serve it alongside pepper steak or lemon pepper chicken for a hearty meal, or with Old Bay crab cakes for a complete Southern dinner the whole family is sure to love. Be sure to explore other tasty side dishes from our collection, including garlic and herb roasted potatoes, grilled mushroom bundles, and brown sugar carrots.Photo credit: Joanne Bruno from Eats Well with Others.
Provided by McCormick
Categories Side Dishes,
Yield 6
Number Of Ingredients 9
Steps:
- Cook lima beans as directed on package until tender. Drain and set aside.
- Melt butter in large nonstick skillet on medium heat. Add onion and bell pepper; cook and stir 7 minutes or until tender.
- Stir in lima beans, corn, paprika, garlic salt, thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through.
Nutrition Facts : Calories 140 Calories
WHAT TO SERVE WITH RED SNAPPER? 8 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
SIX-CYLINDER SNAPPER WITH BASIL OIL AND SUCCOTASH
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 2h55m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Layer 3 sheets of aluminum foil on top of each another and use butter or oil to grease the top layer.
- Rinse fish and pat dry. Place the fish on the foil and squeeze lemon juice over top, then season with salt and pepper and herbs. Tightly seal foil package.
- Place on engine (see The Driver's Manual below) and drive for approximately 100 km, (62.miles) or until fish is cooked throughout.
- Add both basil oil ingredients to a blender and puree. Let pureed mixture sit for 30 minutes if possible. Strain through a fine strainer. Discard solids. (makes about 1 cup, but all you need is a couple of tablespoons). Reserve.
- In a large saute pan over medium heat, add oil and butter. When butter is melted, add carrots, potatoes, yam, asparagus, garlic and shallots. Cover with a lid and cook for 20 to 30 minutes, stirring occasionally, until veggies are cooked throughout and caramelized on the outside. Add herbs, salt and pepper during the last few minutes of cooking. Serve with fish
- To serve, make a mound of succotash in the middle of each plate. Top with snapper and drizzle basil oil overtop.
- The Driver's Manual:
- In preparation for your first car meal, you should start by locating your engine's hot spots. Do this after any long drive by turning off the engine and letting the car sit for 15 minutes. Then lift up the hood and quickly tap the various components of the engine block. On most vehicles, the hottest area is the exhaust manifold cover, but most engines have additional nooks and crannies that will generate enough heat to slow-cook your freeway fare. Stay clear of areas near any moving parts such as the accelerator linkage, belts, or fans, and don't block any air intakes.
- The sensible way (relatively speaking) to take advantage of the oven under your hood is to cook small portions of lightly textured foods. For this reason, fish is the perfect road chow. Before attempting any complex recipes, get to know your engine by cooking a hot dog (or tofu dog), the guinea pig of engine cooking.
- When you are ready to cook:
- ¿ Lay out 3 equal-size sheets of aluminum foil, one on top of the other.
- Proceed as if they were a single sheet.
- ¿ Grease the top sheet with a small amount of butter or olive oil to avoid
- stickage.
- ¿ Wrap ingredients in foil, then seal the seams by folding them over twice
- and tightly pinching them to create an airtight package. FYI, even
- perfectly sealed packages will leak small amounts of liquid.
- Before placing food on the engine, loosely roll up a 6-inch ball of foil, set it on top of the engine, and close the hood. Immediately reopen the hood and use the squashed ball to determine the amount of clearance space between it and the engine block. Set food on the predetermined sweet spot of your engine and secure it with a ball of foil that is equal to the clearance space less the pouch size. If you are cooking on a slanted section of the engine, strap the pouch in place with additional aluminum foil bracing. If you are cooking in a nook or cranny, be sure that package is secure.
- Make, model, speed, outside temperature, food density, and placement will all affect the cooking time. Most small packets of food should cook in 1 to 2 hours. To ensure that you have fingers left to lick at the end of the meal, always turn off the engine before loading, unloading, or testing for doneness.
OLD-FASHIONED SUCCOTASH RECIPE
Make a succotash recipe exceptionally delicious with the addition of bacon. Our Old-Fashioned Succotash Recipe includes the traditional corn & lima beans.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 10
Steps:
- Cook bacon in large skillet on medium-high heat until crisp. Remove bacon with slotted spoon; drain on paper towel. Cook and stir onions in reserved bacon drippings until tender.
- Add lima beans and water; stir. Cook 5 min. or until beans are just tender, stirring occasionally.
- Stir in corn, milk, butter and vinegar. Bring to boil. Reduce heat to medium; simmer 10 min. Stir in bacon. Season with the salt and pepper.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 4 g, Protein 7 g
BLACK-EYED PEA SUCCOTASH WITH CREOLE MUSTARD VINAIGRETTE
Categories Salad Bean Mustard Vegetable Side Thanksgiving Fall Simmer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.
- Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. (Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate.)
- Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through, if desired.
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