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.

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