Speedy snapper with succotash

Am I losing it? The title of this post is terrible. But I can't seem to think of anything else.

Also, once you see what I made, I'm sure someone will correct me (as they are welcome to do; I can delete comments, you know) and say succotash usually has lima beans as a key ingredient. Well, sure. But who eats lima beans? Not many of us. On the other hand, who likes corn, zucchini, and tomatoes? Everyone.

Here's the deal. I've been busy this week, without a lot of time to devote to dinner. I've also been thinking about this great dress I bought for a wedding in a few weeks that would look slightly more fetching on me minus about 5 lbs. So, takeout hasn't really been my solution for no muss, no fuss, healthyish food. Instead, I've tried to keep things on the lighter side. Well, sort of. Never you mind about the husband's favorite pasta that I made on Monday, or the humongous chocolate chip cookie I ate yesterday while working on site with a client (I wanted to appear "part of the team"), or my dinner last night with my friend Lizzy, over which the two of us put away a couple carafes of wine which I'm pretty sure equals a whole bottle.

Anyway, we're not here to talk about me and my weaknesses, which should be pretty evident by now. We're here to talk about what I made for dinner a couple nights ago when searching for something quick and light.

You know what's quick and light? Fish.

Although I was in love with the salmon I spied at the market, it was a bit spendy ($19/pound!) so I opted for snapper instead. As I drove home, I began to envision my dinner. I knew I had some vegetables languishing from last week's produce box, including a few ears of corn, a couple of zucchini, and a big red tomato. I imagined a quick and gorgeous one-pan dinner: a mound of sweet and savory succotash, with two snapper fillets settled neatly on top.

Everything came together in about 15 minutes. I sauteed minced onion in butter, then threw in half-moons of zucchini and the shucked corn. After awhile, I tossed in the tomato, seeded and chopped. Then, a splash of white wine and some torn basil. Once the succotash was warm and seasoned to perfection, I scraped it into two shallow bowls, where the wine and butter formed a delicious little pool. Fried the snapper in a knob of butter and dinner was served.