Join/Renew for Just $16 A Year
- Discounts on travel and everyday savings
- Subscription to AARP The Magazine
- Free membership for your spouse or partner
Enter an ingredient, course or keyword and get cooking!
Seared white fish, such as snapper, has such delicate, subtle flavor that you have to pair it with something very mild. Hence this succotash. It’s flavorful, but it still lets the fish shine. I love the contrast of textures between the crispy fried fish and the creamy succotash laden with veggies.
Heat the butter in a large skillet over medium heat. Add the onion and red pepper and cook until softened, about 5 minutes. Add the lima beans, corn, cream, salt, and pepper to taste. Bring to a simmer and cook about 7 minutes, until the beans and corn are tender and the mixture has thickened slightly. Stir in the sage and parsley before serving.
Score the skin of the fish with a sharp paring knife without cutting into the flesh. Season the flesh side with salt and pepper to taste and sprinkle lightly with the paprika.
Heat the oil over high heat in a skillet. Sear the flesh side until well browned, about 3 to 4 minutes. Then flip and sear till the skin is crisp, 2 to 3 minutes. Serve the fish over the succotash, skin-side up.
Nutrients per serving (% daily value)
Nutritional information includes 1/8 teaspoon of added salt per serving, and is based on using 6 oz snapper fillets.
From companies that meet the high standards of service and quality set by AARP.
Members save 15% every day when dining at participating Denny's restaurants.
Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.
Members save 10% every day when dining at McCormick and Schmick's.
Members receive exclusive member benefits & affect social change. Join Today