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Seared Red Snapper with Summer Succotash



Red Snapper
  • 4 (6-ounce) red snapper fillets
  • Salt and freshly ground black pepper
  • 2 teaspoons berbere spice
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • Thyme sprigs
  • 1 lemon
  • 1/2 cup bulgur wheat
  • Salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1 small zucchini, diced
  • 2 cobs corn, kernels removed
  • 8 cherry tomatoes, cut in half
  • 1/2 cup fresh or frozen peas
  • 1 lemon
  • 1 Persian cucumber, diced
  • 2 tablespoons golden raisins
  • Fresh herbs, to taste (Tarragon, Parsley, Basil, etc)

Chef notes

This is one of my favorite dishes to serve in the summer. The vegetables in the succotash highlight the fresh flavors of the season and the zesty snapper filets are light and flavorful. It's a perfect warm-weather dinner.

Swap option: Cayenne or Aleppo pepper will work as a quick swap for those who might not have berbere handy.


For the red snapper:

Season each snapper fillet evenly with salt, pepper and berbere. Set aside.

In a large sauté pan, heat the oil over medium high heat. Once hot, add the snapper skin-side down and cook undisturbed for about 3 minutes. Gently flip each fillet and throw in the butter and thyme sprigs. As the butter melts and begins to foam, use a spoon to continuously baste each fillet until it's just cooked through. Remove from heat and squeeze the lemon over the top.

For the succotash:


Add bulgur to a pot with 1½ cups of water. Season with salt and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook until tender, about 12 minutes. Drain in a sieve and set aside in a bowl.


In a sauté pan over medium heat, heat the olive oil until shimmering. Add the red onion and garlic and cook until the onion is translucent, about 3 minutes. Once the onions are translucent, add in the zucchini and corn, season with salt and pepper, and cook until zucchini is just becoming tender, about 3 minutes. Next, add the cherry tomatoes and peas and cook for another 2 minutes.


Remove the pan from the heat and add the reserved bulgur, juice from one lemon, diced cucumber, golden raisins and fresh herbs. Adjust seasoning as desired.

To serve:

To serve, evenly divide the succotash across four plates. Gently place a snapper fillet on top and garnish with fresh herbs and lemon.