Red Snapper With Potato-leek Crust And Lima-and-white Bea
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | French | 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 | t | Salt |
| 1/8 | t | Pepper |
| 6 | Red snapper fillets | |
| 6-ounce | ||
| 6 | t | Cornstarch |
| 3 | T | Olive oil, divided |
| Vegetable cooking spray | ||
| LIMA-AND-WHITE BEAN | ||
| 1 | Fennel bulb with stalks | |
| 1-pound | ||
| 2 | t | 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 | T | White wine vinegar |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1 | cup succotash)., cup succotash. |
INSTRUCTIONS
SUCCOTASH:
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 752
Calories From Fat: 92
Total Fat: 10.5g
Cholesterol: 0mg
Sodium: 484.8mg
Potassium: 3350.7mg
Carbohydrates: 126.2g
Fiber: 31.7g
Sugar: 2.2g
Protein: 43.5g