Monday, March 15, 2010

Broiled fish and corn succotash

Here's a simple dinner combo that is beautiful to look at and delicious to consume -- and packed with healthful ingredients.

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.

The extra plate in the photo shows sliced tomatoes.

Another serving idea: crusty whole grain bread with olive oil, and a crisp white wine.

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