Get hooked on this mouth-watering pan-seared red snapper, perfectly seared over a bed of succotash, topped with a dollop of tantalizing chili butter and a touch of roasted scallion oil for a flavorful finish! Camellia baby green lima beans and roasted corn created the perfect base for this Southern classic to tie in perfectly with the best seafood the gulf has to offer. A seafood lover's delight that'll leave you reeling for more.
- 1 stick softened butter
- 1 tbsp crunchy chili
- 1/4 cup olive oil
- 1 bunch green onions
- 1/2 pack Camellia green lima beans
- 4 small ears of corn
- 1 red bell pepper
- 1 onion
- 1/2 cp cherry tomatoes
- 3 cloves garlic
- Parsley for garnish
- White wine
- Salt and pepper
- 2 red snapper fillets, skin on and scaled, if possible
- Make chili butter by mixing crunchy chili with softened butter and reserve.
- Make scallion oil by thinly slicing 1 bunch scallions and adding to 1/4 cup olive oil. Heat until light simmer and cook 5 minutes. Add to blender or use stick blender and blend. Strain through cheese cloth and store in squeeze bottle.
- Wash and sort beans. Place in a pressure cooker for 45 minutes to tenderize. Remove and rinse in cold water.
- Shuck corn. Peel and quarter onion, half and remove seeds from pepper. Lay all vegetables on baking dish and drizzle with olive oil. Bake at 425 until well roasted. Tomatoes will cook quicker and will need to be removed before the rest.
- Cool and dice vegetables. Strip corn from cobs and mince garlic.
- In a hot pan add olive oil and butter. Sauté lima beans until blisters form. Add in garlic and cook until tender. Add remaining vegetables and 1/4 cup of white wine. Season to taste.
- Score the skin side of the fish. Season both sides with salt and pepper.
- In a very hot skillet add in light olive oil. Place fish skin side down and allow to sear. Once fish is able to pull away without sticking flip. Add in 2 scoops of chili oil and start to baste fish with butter. Add pan to hot oven to finish cooking.
- Remove from oven and continue to paste.
- Plate with a bed of succotash. Top with scallion oil. Place fish on top and dollop with chili butter. Garnish with a little parsley.