This favorite recipe of Chef Kevin Fonzo of K Restaurant in College Park uses Florida snapper, but any locally caught white fish will work in place of snapper, including cobia, flounder or grouper. If you prefer shellfish, substitute scallops or shrimp. Use whatever fresh beans you can find—check farmers’ markets for baby limas, black-eyed peas, even fresh garbanzo beans. Lemon thyme is a variety of thyme that has a distinct lemon flavor. If you can only find regular thyme, add ¼ teaspoon fresh lemon zest to the butter mixture.
Lemon Thyme Butter
8 tablespoons unsalted butter, at room temperature
1 teaspoon finely chopped fresh lemon thyme
1 teaspoon chopped fresh parsley
¼ teaspoon coarse salt
Pinch freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon diced shallot or red onion
3 cups fresh sweet corn kernels
1 cup fresh beans, such as limas or pink-eyed peas
½ cup chopped ripe tomato
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Coarse salt and freshly ground black pepper, to taste
4 (7- to 8-ounce) snapper fillets
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
Prepare the lemon thyme butter
Combine butter, lemon thyme, parsley, salt and pepper. Set aside.
Make the succotash
1 Heat oil and butter in a medium sauté pan over medium heat until golden-brown. Add shallots or onion and cook until tender, about 2 minutes.
2 Add corn and sauté 2 minutes. Add beans and sauté 1 minute. Add tomato, parsley and chives, stirring to combine. Cook until mixture is hot. Add salt and pepper to taste. Turn heat to low to keep warm.
Cook the snapper
1 Preheat oven to 350°F.
2 Sprinkle snapper with salt and pepper. Heat oil and butter in large ovenproof sauté pan over medium-high heat until butter turns golden brown. Reduce heat to medium and place fish in pan. Sauté 1 to 2 minutes per side, until fish is golden brown.
3 Place pan in oven and bake 10 minutes.
4 Place 1 tablespoon lemon thyme butter on each fish fillet and return pan to oven for a few seconds to melt butter. Place 1 cup warm succotash on plate. Top with sautéed snapper.
Recipe reprinted with permission from Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans by Pam Brandon, Katie Farmand and Heather McPherson