Snapper With Succotash Recipes

SNAPPER WITH SUCCOTASH

Steps:

• Place 4 red-snapper fillets, skinned sides up, on awork surface. Season with coarse salt; sprinkle with scallions and fresh thyme leaves. Divide 2 teaspoons unsalted butter among bottom halves of fillets; fold over top halves.
• In a 12-inch skillet, combine corn and lima beans with fresh thyme; season with salt. Add water; bring to a simmer over medium heat. Place fish on top. Cover; steam until fish is opaque and vegetables are tender, 6 to 8 minutes. Garnish with more thyme.

SIX-CYLINDER SNAPPER WITH BASIL OIL AND SUCCOTASH

Steps:

• Layer 3 sheets of aluminum foil on top of each another and use butter or oil to grease the top layer.
• Rinse fish and pat dry. Place the fish on the foil and squeeze lemon juice over top, then season with salt and pepper and herbs. Tightly seal foil package.
• Place on engine (see The Driver's Manual below) and drive for approximately 100 km, (62.miles) or until fish is cooked throughout.
• Add both basil oil ingredients to a blender and puree. Let pureed mixture sit for 30 minutes if possible. Strain through a fine strainer. Discard solids. (makes about 1 cup, but all you need is a couple of tablespoons). Reserve.
• In a large saute pan over medium heat, add oil and butter. When butter is melted, add carrots, potatoes, yam, asparagus, garlic and shallots. Cover with a lid and cook for 20 to 30 minutes, stirring occasionally, until veggies are cooked throughout and caramelized on the outside. Add herbs, salt and pepper during the last few minutes of cooking. Serve with fish
• To serve, make a mound of succotash in the middle of each plate. Top with snapper and drizzle basil oil overtop.
• The Driver's Manual:
• In preparation for your first car meal, you should start by locating your engine's hot spots. Do this after any long drive by turning off the engine and letting the car sit for 15 minutes. Then lift up the hood and quickly tap the various components of the engine block. On most vehicles, the hottest area is the exhaust manifold cover, but most engines have additional nooks and crannies that will generate enough heat to slow-cook your freeway fare. Stay clear of areas near any moving parts such as the accelerator linkage, belts, or fans, and don't block any air intakes.
• The sensible way (relatively speaking) to take advantage of the oven under your hood is to cook small portions of lightly textured foods. For this reason, fish is the perfect road chow. Before attempting any complex recipes, get to know your engine by cooking a hot dog (or tofu dog), the guinea pig of engine cooking.
• When you are ready to cook:
• ¿ Lay out 3 equal-size sheets of aluminum foil, one on top of the other.
• Proceed as if they were a single sheet.
• ¿ Grease the top sheet with a small amount of butter or olive oil to avoid
• stickage.
• ¿ Wrap ingredients in foil, then seal the seams by folding them over twice
• and tightly pinching them to create an airtight package. FYI, even
• perfectly sealed packages will leak small amounts of liquid.
• Before placing food on the engine, loosely roll up a 6-inch ball of foil, set it on top of the engine, and close the hood. Immediately reopen the hood and use the squashed ball to determine the amount of clearance space between it and the engine block. Set food on the predetermined sweet spot of your engine and secure it with a ball of foil that is equal to the clearance space less the pouch size. If you are cooking on a slanted section of the engine, strap the pouch in place with additional aluminum foil bracing. If you are cooking in a nook or cranny, be sure that package is secure.
• Make, model, speed, outside temperature, food density, and placement will all affect the cooking time. Most small packets of food should cook in 1 to 2 hours. To ensure that you have fingers left to lick at the end of the meal, always turn off the engine before loading, unloading, or testing for doneness.

SEARED TROUT OVER SUCCOTASH

Steps:

• In a large nonstick skillet, heat the vegetable oil over medium-high heat.
• Make a couple slits in the skin of the trout with a small sharp knife and season the fillets with paprika, salt, and pepper.
• Place the fillets flesh side down in the pan and cook until browned, 3 to 4 minutes. Turn the fish and cook until the fish is opaque and flakes easily with a fork, another 2 minutes.
• Remove from the skillet and serve over succotash.
• Succotash:
• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 1 cup frozen baby lima beans
• 1 cup frozen red pepper slices
• 1 cup frozen or canned corn kernels
• 1 cup light or heavy cream
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 cup chicken or vegetable stock, if needed
• 1 tablespoon finely chopped fresh parsley leaves, for garnish
• Heat the butter in a large skillet over medium heat.
• Add the onion and cook until softened, about 5 minutes. Stir in the flour until fully distributed. Add the lima beans, red pepper, corn, cream, salt and pepper. Bring to a simmer and cook until beans and corn are tender and mixture has thickened slightly, about 7 minutes.
• If mixture becomes too thick or if it begins to stick to the bottom, add 1/2 to 1 cup of stock and combine thoroughly. Garnish with parsley and serve.
• Yield: 3 to 4 servings