alive logo

Seared Sea Snapper with Summer Succotash


    Seared Sea Snapper with Summer Succotash

    At no other time of the year do the fields and streams offer such rich flavours. This dish marries land and sea with a focus on healthy and wholesome.



    4 slices bacon, diced
    2 cups (500 mL) fresh shelled fava and lima beans, blanched
    2 cups (500 mL) cherry tomatoes
    4 corn ears
    1 Vidalia onion
    1 large garlic clove, finely chopped
    2 Tbsp (30 mL) extra-virgin olive oil
    1 Tbsp (15 mL) quality sherry vinegar
    1/2 cup (125 mL) fresh basil leaves
    1/2 cup (125 mL) fresh baby arugula
    Salt and pepper, to taste

    In a large skillet cook bacon over moderate heat until crisp. Drain off all but 4 Tbsp (60 mL) of bacon fat and add all ingredients except for the basil and arugula. Cook over moderate heat for approximately 5 minutes or until soft. Remove skillet from heat and gently stir in remaining ingredients. Season to taste, but remember the bacon has high sodium already and should provide sufficient salting.


    6 5-oz (140 g) red snapper fillets
    1/4 cup (60 mL) canola oil
    1/4 cup (60 mL) assortment fresh herbs (parsley, thyme, marjoram)
    Salt and pepper, to taste
    1/4 cup (60 mL) extra-virgin olive oil

    Toss snapper, canola, herbs, and a pinch of salt and pepper. Heat a cast iron pan until slightly smoking. Remove pan from heat and quickly place 3 snapper fillets in the pan. Cook for 1 minute or until golden around sides and perimeter of snapper. Add 2 Tbsp olive oil and allow it to spread over the snapper before quickly turning the fish. Cook for 1 more minute or to your liking. Remove, wrap in foil, and repeat with your remaining three fillets. At its best, snapper should be cooked medium well–slightly firm and crispy on the outside and moist in the centre.

    To serve, ladle a small amount of succotash across the centre of the plate, bisecting it with a snapper fillet, before adding a more generous swatch of succotash across the fish.

    Serves 6.

    source: "Glowbal Thinking", alive #297, July 2007


    Seared Sea Snapper with Summer Succotash




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.