Snapper with Summer Succotash
Recipe Courtesy of April Stamm
Serves 4
1 medium yellow onion, diced
3 Tablespoons unsalted butter
1 medium red bell pepper, diced
3 ears fresh sweet corn, kernels cut from the cob
1 cup peas, fresh if available or thawed frozen peas
4 snapper fillets, skinned
2 Tablespoons olive oil (not extra virgin)
1 cup heavy cream
1/4 cup cilantro, finely chopped
kosher salt
freshly ground black pepper
Over medium low heat in a wide sauté pan (big enough to eventually hold all of the vegetables), heat butter and sweat onions and peppers with a pinch of salt. When they are translucent add the corn and the peas and slowly warm through with a heavy pinch of salt and lots of black pepper. Add the cream, and simmer until the cream reduces enough to bind the vegetables. Hold the succotash over very low heat until the fish is done.
In a separate sauté pan heat the olive oil over medium high heat. Season snapper fillets with salt and pepper. Sauté the fillets until golden brown and cooked through. Fold the cilantro into the succotash and serve the succotash over the snapper. It serves as both a sauce and side dish.
