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Gallery Snapper with Succotash Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 4 skinless red-snapper fillets (6 ounces each) Coarse salt 3 thinly sliced scallions 1 tablespoon fresh thyme leaves 2 teaspoons unsalted butter 1 cup frozen corn, thawed 1 cup frozen lima beans, thawed 1 tablespoon fresh thyme 1/3 cup water
Gallery Snapper with Succotash
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Gallery
Snapper with Succotash
Snapper with Succotash
Snapper with Succotash
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 4 skinless red-snapper fillets (6 ounces each) Coarse salt 3 thinly sliced scallions 1 tablespoon fresh thyme leaves 2 teaspoons unsalted butter 1 cup frozen corn, thawed 1 cup frozen lima beans, thawed 1 tablespoon fresh thyme 1/3 cup water
Directions
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.
Reviews (3)
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Reviews (3)
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 04/26/2016 This recipe is super-simple and tasty. I was skeptical that so few ingredients would taste good, but the buttery texture of the lima beans and the sweet flavour of the corn went great with the fish and thyme. I'd recommend de-stemming the fresh thyme and using the leaves in both the rub for the fish and the succotash. Add a lemon wedge/squeeze fresh lemon over the fish at the end and you've got a delicious meal in under 20 minutes if you chop fast like me. Martha Stewart Member Rating: Unrated 01/29/2009 i would prefer the asean food recipe for the next month.Martha Stewart Member
Rating: 5 stars 04/26/2016
This recipe is super-simple and tasty. I was skeptical that so few ingredients would taste good, but the buttery texture of the lima beans and the sweet flavour of the corn went great with the fish and thyme. I’d recommend de-stemming the fresh thyme and using the leaves in both the rub for the fish and the succotash. Add a lemon wedge/squeeze fresh lemon over the fish at the end and you’ve got a delicious meal in under 20 minutes if you chop fast like me.
Rating: 5 stars
Rating: Unrated 01/29/2009
i would prefer the asean food recipe for the next month.
Rating: Unrated
All Reviews for Snapper with Succotash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Snapper with Succotash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
