Snapper with Lime-Herb Succotash

Name: Snapper with Lime-Herb Succotash
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Southern
Ingredients: 1 teaspoons freshly ground black pepper; 2 teaspoons extra virgin olive oil; 2 Tbsps chopped fresh basil; 59 milliliters chopped fresh cilantro; 1 garlic clove, chopped; 118 milliliters finely chopped green onions (about 4 onions); 59 milliliters fresh lime juice; 680 grams red snapper, grouper, or orange roughy fillets; 59 milliliters diced seeded plum tomato (1 tomato); 1 teaspoons salt; 473 milliliters frozen succotash, thawed

Need a gluten free, dairy free, and primal main course? Snapper with Lime-Herb Succotash could be an excellent recipe to try. This recipe makes 4 servings with 158 calories, 28g of protein, and 3g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up orange roughy fillets, plum tomato, basil, and a few other things to make it today. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes about 22 minutes.

Instructions

Place fish in a shallow dish.

Ingredients you will need

Fish

Combine green onions and next 5 ingredients; spoon half of green onion mixture over fish. Cover and chill at least 2 hours.

Ingredients you will need

Green Onions

Fish

Combine remaining green onion mixture, succotash, and next 3 ingredients in a bowl. Cover and chill.

Ingredients you will need

Green Onions

Equipment you will use

Bowl

Prepare grill.

Equipment you will use

Grill

Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until fish flakes easily when tested with a fork.

Ingredients you will need

Cooking Spray

Fish

Equipment you will use

Grill

Serve with succotash mixture.

Note: If frozen succotash is not available in your area, substitute 1 cup each of frozen baby lima beans and whole-kernel corn.

Ingredients you will need

Frozen Baby Lima Beans

Corn

Equipment

Bowl

Grill

Ingredients

Servings:

1teaspoons

freshly ground black pepper 2teaspoons

extra virgin olive oil 2Tbsps

chopped fresh basil 59milliliters

chopped fresh cilantro 1

garlic clove, chopped 118milliliters

finely chopped green onions (about 4 onions)59milliliters

fresh lime juice 680grams

red snapper, grouper, or orange roughy fillets 59milliliters

diced seeded plum tomato (1 tomato)1teaspoons

salt 473milliliters

frozen succotash, thawed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santi Sortesele Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.