Cooking and Chef Recipes

K Restaurant's Sauteed Florida Fish with Summer Succotash & Garden Herb Butter

 

Kevin Fonzo, chef and owner of K Restaurant in College Park, has a great way to use the bounty of summer vegetables: succotash. He uses it as a platform for sauteed Florida fish, such as snapper, and tops it all with delicious herb butter. See the video above for instructions from the chef. The recipes follow:

Sauteed Florida Fish with Summer Succotash & Garden Herb Butter

Serves 4:
Garden Herb Butter
8 Tablespoons unsalted butter, room temp
1 Tablespoon garden herbs, chopped
¼ teaspoon coarse salt
Pinch black pepper

Method:
Combine butter, herbs, salt, and pepper. Set aside

Succotash
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 Tablespoon shallot, diced
3 cups fresh sweet corn kernels
1 cup fresh beans, such as green beans, fava beans, pink eyed peas cooked
½ cup ripe tomato chopped
1 Tablespoon parsley, chopped
1 Tablespoon chives, chopped
Coarse salt & pepper to taste

Method:
Heat oil and butter in medium saute pan over medium heat until golden brown. Add shallots and cook until tender, about 2 minutes.
Add corn and saute 2 minutes. Add beans and saute 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.

Snapper
4 (7-8 ounce) snapper filets
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
2 Tablespoons vegetable oil
2 Tablespoons butter

Method:
Preheat oven to 350F. Season snapper filets with salt and pepper. Heat oil and butter in a large oven-proof saute pan over medium high heat until butter turns golden brown. Place fish in pan. Saute about 3 minutes per side, until fish is golden brown. Place pan in oven and bake approximately 10 munutes. Place 1 Tablespoon of garden herb butter on each filet and return to oven for a few minutes to melt. Place 1 cup succotash on plate. Top with sautéed snapper and drizzle with melted butter.