Saturday, August 29, 2009

Late Summer Supper: broiled snapper with corn and broccoli succotash

This was an easy meal to prepare, beautiful to look at and satisfying to eat!

Broiled red snapper (any white, flaky fish could substitute): Brush a one-pound filet of fish lightly with with olive oil; season with salt, pepper and garlic powder. Broil in a preheated overn with skin side down for 8-10 minutes--monitor carefully and do not overcook! Remove fish to a platter than has been lined with freshly picked herbs or lettuces--I used arugula, basil and parsley. Sprinkle with chopped almonds (or other nuts) mixed with chopped parsley and drizzle with a little olive oil.

Corn and broccoli succotash (can be made in advance and reheated): Saute one diced red or green bell pepper and two minced cloves of garlic in 2 T canola or olive oil over medium-high heat until the pepper is soft, stirring constantly so the garlic does not burn. Add 2 cups of steamed broccoli florets that have been cut into bite-size pieces and kernels from 2-3 ears of fresh corn. Reduce heat to medium and stir until heated through, adding salt, pepper and fresh or dried thyme and a little water (2-3 T), if needed. Serve immediately.

Sliced heirloom tomatoes on the side.

Bon appetit!

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