Red snapper with potato-leek crust and lima-and-white bean
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Julienne-cut leek, (2-inch) |
| 1 | cup | Fresh flat-leaf parsley leaves |
| 1 | cup | Coarsely shredded uncooked baking potato, (1 medium) |
| ¼ | cup | Chopped fresh tarragon |
| ¼ | cup | Chopped fresh chives |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 6 | Red snapper fillets, (6-ounce) | |
| 6 | teaspoons | Cornstarch |
| 3 | tablespoons | Olive oil, divided |
| Vegetable cooking spray | ||
| LIMA-AND-WHITE BEAN SUCCOTASH: | ||
| 1 | Fennel bulb with stalks, (1-pound) | |
| 2 | teaspoons | Olive oil |
| ½ | cup | Sliced green onions |
| 1½ | cup | Cooked baby lima beans |
| 1½ | cup | Drained canned cannellini beans or other white beans |
| ½ | cup | Water |
| 1 | tablespoon | White wine vinegar |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Drop leek and parsley into a large saucepan of boiling water, and cook for 1 minute. Drain and rinse under cold water; drain well. Combine leek mixture, potato, tarragon, and chives in a bowl, and stir well. Sprinkle salt and pepper over both sides of fillets, and pat the potato mixture onto one side of each fillet. Sprinkle cornstarch evenly over potato mixture.
Heat 1-½ tablespoons oil in a large nonstick skillet over medium-high heat. Place 3 fillets, potato sides down, in skillet; cook 4 minutes (do not turn). Remove fillets from skillet, and place fillets, potato sides up, on a broiler pan coated with cooking spray. Repeat procedure with remaining oil and fish fillets.
Bake at 450 degrees for 7 minutes or until fish flakes easily when tested with a fork. Yield: 6 servings (serving size: 1 fish fillet and ½ cup succotash).
INSTRUCTIONS FOR Lima-and-White Bean Succotash: Trim tough outer leaves from fennel; mince feathery fronds to equal 2 tablespoons, and set aside.
Remove and discard stalks. Cut the fennel bulb in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve remaining fennel for another use.
Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped fennel bulb and ½ cup green onions; saute 4 minutes or until tender. Add minced fennel fronds, lima beans, and remaining ingredients; stir well.
Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield: 6 servings (serving size: ½ cup).
Per serving: 441 Calories; 10g Fat (21% calories from fat); 35g Protein; 54g Carbohydrate; 31mg Cholesterol; 268mg Sodium Serving Ideas : Serve with Lima-and-White Bean Succotash.
NOTES : From Chef Erik Maillard of Mark's, The Mark Hotel. Located in the luxury Mark Hotel off Madison Avenue, Mark's is one of New York's most elegant dining rooms. Considered a true culinary artist, Erik Maillard combines classical French training with American-style ingenuity. A native of the Boulogne-sur-Mer region of France, he was the executive sous-chef at New York's Le Cirque and Restaurant Raphael and chef de cuisine at Les Celebrites. Chef's note: "This fish preparation is delicious with red snapper, orange roughy, or salmon. The secret is not to overcook the fish.
You can 'shoestring' the potatoes on a mandoline [a hand-operated slicer] or cut them carefully by hand. For extra color and flavor, add black beans or corn to the succotash."
Recipe by: Cooking Light, Jul/Aug 1995, page 116 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.