Seared Sea Snapper with Summer Succotash - alive magazine

Name: Seared Sea Snapper with Summer Succotash - alive magazine
Ingredients: 4 slices bacon, diced; 2 cups (500 mL) fresh shelled fava and lima beans, blanched; 2 cups (500 mL) cherry tomatoes; 4 corn ears; 1 Vidalia onion; 1 large garlic clove, finely chopped; 2 Tbsp (30 mL) extra-virgin olive oil; 1 Tbsp (15 mL) quality sherry vinegar; 1/2 cup (125 mL) fresh basil leaves; 1/2 cup (125 mL) fresh baby arugula; Salt; pepper; 6 5-oz (140 g) red snapper fillets; 1/4 cup (60 mL) canola oil; 1/4 cup (60 mL) assortment fresh herbs (parsley, thyme, marjoram); 1/4 cup (60 mL) extra-virgin olive oil

www.alive.com

At no other time of the year do the fields and streams offer such rich flavours. This dish marries land and sea with a focus on healthy and wholesome.

View full recipe on www.alive.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools: