Friday, August 6, 2010

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.


  1. Hey, at least you didn't call it "Sufferin' Succotash," like I did once, back in my blog's early days. :) Looks like an excellent summer meal.

  2. What a great meal, and no, I don't eat lima beans either.
    Have a wonderful weekend.
    *kisses* HH
    tip: good and super tight shape wear will totally take of an extra 5 pounds just in case you don't loose it. Its not comfortable, but it works.

  3. Oh yum. Well, I think the title is descriptive and accurate, so top marks :) And eating chocolate chip cookies to be part of the team? What do you do for work? I want a job like that!

  4. We must have the same produce box, I also made a corn-zucchini-tomato succotash a few days ago. Good point about the lima beans, I can't even remember the last time I've seen one!

  5. there's nothing wrong with your title--alliteration is always okay. and i think throwing sufferin' in there as a descriptor would've been just fine too. :)

  6. what's the spice sprinkled over the fish? the vegetables underneath look very summery and delicious.

  7. camille: I definitely considered "sufferin" for the title...great(?) minds think alike?

    HH: thanks for the tip. I have just recently discovered can work near miracles!

    shaz: I know, right? Not the worst thing to have to eat a cookie as part of your job.

    Connie: I love all those summer veggies...I'll miss them when they are gone.

    grace: I actually thought of you with the alliteration! :)

    foodhoe: basil. Tiny leaves, huh?

  8. Never had snapper before. I, too, thought of sufferin'

  9. You know I hated lima beans as much as you did, but I had fresh ones at Citizen Cake several years ago (in a little veg medley or succotash), and they were a whole different story. In fact, I just bought some limas out here in NJ, and the kids eat them like edamame. As for Speedy Snapper, he's not going anywhere fast now...

  10. tamilyn: snapper is a good basic fish. not as exciting as salmon or seabass, but a nice reliable fish.

    Jary: I suppose fresh limas would be better--I wonder why I've never noticed them at the market?

  11. This is proof once again that you know how to put a fabulous, healthy meal together in no time flat. Beautiful!