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