Sauteed Florida Snapper with Succotash and Lemon-Th

Name: Sauteed Florida Snapper with Succotash and Lemon-Thyme Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter, at room temperature; 1 teaspoon chopped fresh lemon thyme; 1 teaspoon chopped fresh parsley; 1/4 teaspoon kosher salt; Pinch freshly ground black pepper; 1 tablespoon butter; 1 tablespoon olive oil; 1 tablespoon chopped onion; 3 cups fresh sweet corn kernels; 1 cup cooked fresh beans, such as fava, pole or string beans, chopped; 1/2 cup chopped tomato; 1 tablespoon chopped chives; 1 tablespoon chopped fresh parsley; Kosher salt and freshly ground black pepper to taste; Four 7- to 8-ounce snapper filets, skin-on, cleaned and scales removed; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil

Servings: persons

8 tablespoons unsalted butter, at room temperature
1 teaspoon chopped fresh lemon thyme
1 teaspoon chopped fresh parsley
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon chopped onion
3 cups fresh sweet corn kernels
1 cup cooked fresh beans, such as fava, pole or string beans, chopped
1/2 cup chopped tomato
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper to taste
Four 7- to 8-ounce snapper filets, skin-on, cleaned and scales removed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil

1
For the lemon thyme butter: Combine the butter, lemon thyme, parsley, salt and pepper in a medium bowl.
2
Set aside.
3
For the succotash: Heat the butter and oil in medium saute pan until golden brown.
4
Add the onions and saute until tender, about 2 minutes.
5
Add the corn and saute for 2 minutes.
6
Add the beans and saute for 1 minute.
7
Add the tomato, chives and parsley and cook until fragrant, 2 to 3 minutes.
8
Season with salt and pepper.
9
Set aside.
10
For the snapper: Preheat the oven to 350 degrees F. Season the snapper with the salt and pepper.
11
Heat the butter and oil in a large ovenproof saute pan over medium-high heat until the butter turns golden brown.
12
Reduce the heat to medium and place the snapper in the pan skin-side down.
13
Cook until the skin is crispy, 3 to 4 minutes.
14
Flip the snapper and cook for 1 minute more.
15
Transfer the pan to the oven and bake until the snapper begins to flake and is firm to the touch, about 10 minutes.
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.
17
Divide the succotash among 4 plates.
18
Top each with a filet of snapper and drizzle on the melted butter.
19
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
20
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 tablespoons unsalted butter, at room temperature, 1 teaspoon chopped fresh lemon thyme, 1 teaspoon chopped fresh parsley, 1/4 teaspoon kosher salt, and more.

Yes, Sauteed Florida Snapper with Succotash and Lemon-Thyme Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Florida Snapper with Succotash and Lemon-Thyme Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions