Name: Red Snapper with Potato-Leek Crust and Lima-And-White Bean
Ingredients: 1 1/2 c Julienne-cut leek, (2-inch); 1 c Fresh flat-leaf parsley leaves; 1 c Coarsely shredded uncooked baking potato, (1 medium); 1/4 c Chopped fresh tarragon; 1/4 c Chopped fresh chives; 1/4 ts Salt; 1/8 ts Pepper; 6 Red snapper fillets, (6-ounce); 6 ts Cornstarch; 3 tb Olive oil, divided; Vegetable cooking spray; LIMA-AND-WHITE BEAN SUCCOTASH:; 1 Fennel bulb with stalks, (1-pound); 2 ts Olive oil; 1/2 c Sliced green onions; 1 1/2 c Cooked baby lima beans; 1 1/2 c Drained canned cannellini beans or other white beans; 1/2 c Water; 1 tb White wine vinegar; 1/4 ts Salt; 1/8 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains	American	Fish and, Seafood	6	Servings

INGREDIENTS

1 1/2	c	Julienne-cut leek, (2-inch)
1	c	Fresh flat-leaf parsley leaves
1	c	Coarsely shredded uncooked baking potato, (1 medium)
1/4	c	Chopped fresh tarragon
1/4	c	Chopped fresh chives
1/4	ts	Salt
1/8	ts	Pepper
6		Red snapper fillets, (6-ounce)
6	ts	Cornstarch
3	tb	Olive oil, divided
		Vegetable cooking spray
		LIMA-AND-WHITE BEAN SUCCOTASH:
1		Fennel bulb with stalks, (1-pound)
2	ts	Olive oil
1/2	c	Sliced green onions
1 1/2	c	Cooked baby lima beans
1 1/2	c	Drained canned cannellini beans or other white beans
1/2	c	Water
1	tb	White wine vinegar
1/4	ts	Salt
1/8	ts	Pepper

INSTRUCTIONS

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 1-1/2 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 1/2 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 1/2 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: 1/2 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@digex.net on Jan 28, 1997.

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