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1
For the lemon thyme butter: Combine the butter, lemon thyme, parsley, salt and pepper in a medium bowl.
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2
Set aside.
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3
For the succotash: Heat the butter and oil in medium saute pan until golden brown.
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4
Add the onions and saute until tender, about 2 minutes.
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5
Add the corn and saute for 2 minutes.
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6
Add the beans and saute for 1 minute.
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7
Add the tomato, chives and parsley and cook until fragrant, 2 to 3 minutes.
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8
Season with salt and pepper.
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Set aside.
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10
For the snapper: Preheat the oven to 350 degrees F. Season the snapper with the salt and pepper.
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11
Heat the butter and oil in a large ovenproof saute pan over medium-high heat until the butter turns golden brown.
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12
Reduce the heat to medium and place the snapper in the pan skin-side down.
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13
Cook until the skin is crispy, 3 to 4 minutes.
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14
Flip the snapper and cook for 1 minute more.
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15
Transfer the pan to the oven and bake until the snapper begins to flake and is firm to the touch, about 10 minutes.
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16
Place 1 tablespoon of the lemon-thyme butter on each filet and return the pan to the oven for a few seconds to melt butter.
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17
Divide the succotash among 4 plates.
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18
Top each with a filet of snapper and drizzle on the melted butter.
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19
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
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20
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
