Weekend Cooking: Red Snapper with Succotash

Weekend Cooking, Cooking books, food books

This post is part of fellow book blogger, Beth Fish Reads‘, weekly meme (a “community” blog post, for all those non-bloggers out there) called Weekend Cooking.

If you regularly read my Weekend Cooking posts, you know that when I lived in NYC, I often took cooking classes at the Institute of Culinary Education (formerly Peter Kump’s) on 23rd Street. They have an overwhelmingly large selection of recreational cooking classes – on every kind of food and cooking technique you can imagine and many that you’ve probably never thought of! 

Red Snapper with SuccotashToday, I’m sharing a recipe from a class called Seafood with a Southern Accent taught by Chef James Briscione, who had won Chopped the week I took his class! This simple recipe is great for Summer (and early Fall, it seems, as my Farmer’s Market still had corn and grape tomatoes last weekend!). For those not familiar with Succotash, it’s a mixture of corn and butter beans (aka lima beans) that’s popular in the South. You can add whatever additional ingredients you want to make it your own. It has a mild, sweet flavor and compliments flaky, white fish (and scallops!) really well.

Red Snapper with Succotash
Adapted from Institute of Culinary Education’s “Seafood with a Southern Accent” class

4 (8 ounce) Red Snapper fillets (can substitute any flaky, white fish…I used Sea Bass in my version)
Canola oil
2 tablespoons of butter (I’ve substituted olive oil and it’s still yummy)
1 shallot, minced
1 cup sweet corn, cut from the cob
1 cup okra, sliced (I think okra is slimy, so I leave this out)
1 1/2 cup fresh butter beans or lima beans, cooked, liquid reserved (I sometimes use frozen)
1 cup cherry tomatoes, halved (I use grape tomatoes)
1 1/2 tablespoons chopped dill (I’ve used basil, cilantro, and mint before and all were yummy!)
1 lemon

  1. In a large saute pan, melt the butter over a medium flame and add the shallots.
  2. When shallots are tender and translucent, add the corn (and okra if you choose). Cook these together for 3-4 minutes, still over a medium flame. If the pan seems dry, add 1/4 cup of water. Season well with salt and pepper.
  3. Add the butter beans and 1 cup of the butter bean liquid. Bring this mixture to a simmer and cook about 3 minutes more.
  4. To finish, stir in the tomatoes, dill, and juice of half the lemon.
  5. Taste for seasoning adding salt, pepper and lemon as necessary.
  6. Hold the succotash over a very low flame while you prepare the fish.
  7. Heat a saute pan over high heat. Add canola oil once pan is hot.
  8. Pat the fish dry and season with salt and pepper.
  9. Add fish to hot oil presentation side down. Sear fish until edges turn golden brown (about 3-4 minutes). Turn fish and sear about 2 more minutes.
  10. Remove fish from pan and serve over succotash. I also squeeze additional lemon juice over the fish.

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7 Comments

  1. jama wrote:

    Red snapper is such a delicious fish! I do like sweet corn and okra (despite its sliminess) but can pass on the lima beans.

    Posted 10.18.14 Reply
  2. Tina wrote:

    Snapper is a real treat in our house. Very nice presentation of the dish, I could enjoy this for dinner.

    Posted 10.18.14 Reply
  3. Beth F wrote:

    Love this. I am always looking for more simple, easy, & fresh fish recipes. Great that one can switch out whatever herbs are on hand.

    Posted 10.18.14 Reply
  4. Vicki wrote:

    My husband was raised by his grandmother and he’s always talking about the snapper she used to make that was amazing. He doesn’t remember the ingredients, so I might try this and see if he likes it. He LOVES lima beans and okra, so I know he’ll like at least that much 🙂

    Posted 10.18.14 Reply
  5. Carole from Carole's Chatter wrote:

    Love that fish. Cheers from Carole’s Chatter!

    Posted 10.18.14 Reply
  6. I love Chopped! How exciting to work with one of the chefs from the show. I’m not a big fish eater but the recipe sounds delicious. I’d love to take cooking classes one day. It sounds like a great opportunity.

    Posted 10.18.14 Reply
  7. Shelleyrae wrote:

    A quick, healthy ans tast meal..thanks for sharing the recipe!
    Please drop by and see what I’m cooking.

    Posted 10.19.14 Reply

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