Seared Snapper over Succotash Recipe

Name: Seared Snapper over Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 small onion, chopped; 1 red bell pepper, stemmed, seeded, and diced; 1 cup frozen baby lima beans; 1 cup frozen corn kernels; 1 cup light or heavy cream; 1 teaspoon salt; Freshly ground black pepper; 1 tablespoon finely chopped fresh sage; 1 tablespoon finely chopped fresh parsley; 4 small red snapper fillets, with the skin on; Salt and freshly ground black pepper; 2 teaspoons smoked or sweet paprika; 2 tablespoons vegetable oil

Servings: persons

2 tablespoons unsalted butter
1 small onion, chopped
1 red bell pepper, stemmed, seeded, and diced
1 cup frozen baby lima beans
1 cup frozen corn kernels
1 cup light or heavy cream
1 teaspoon salt
Freshly ground black pepper
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh parsley
4 small red snapper fillets, with the skin on
Salt and freshly ground black pepper
2 teaspoons smoked or sweet paprika
2 tablespoons vegetable oil

1
Heat the butter in a large skillet over medium heat.
2
Add the onion and red pepper and cook until softened, about 5 minutes.
3
Add the lima beans, corn, cream, salt, and pepper to taste.
4
Bring to a simmer and cook about 7 minutes, until the beans and corn are tender and the mixture has thickened slightly.
5
Stir in the sage and parsley before serving.
6
Score the skin of the fish with a sharp paring knife without cutting into the flesh.
7
Season the flesh side with salt and pepper to taste and sprinkle lightly with the paprika.
8
Heat the oil over high heat in a skillet.
9
Sear the flesh side until well browned, about 3 to 4 minutes.
10
Then flip and sear till the skin is crisp, 2 to 3 minutes.
11
Serve the fish over the succotash, skin-side up.

472

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 small onion, chopped, 1 red bell pepper, stemmed, seeded, and diced, 1 cup frozen baby lima beans, and more.

Yes, Seared Snapper over Succotash 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!

Seared Snapper over Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions