Red Snapper with Potato-Leek Crust and Lima-And-White Bean

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Try this Red Snapper with Potato-Leek Crust and Lima-And-White Bean recipe, or contribute your own.


6 Red snapper fillets,
1 c Coarsely shredded uncooked
1/2 c Water
1/8 ts Pepper
1 1/2 c Drained canned cannellini
1/4 c Chopped fresh tarragon
2 ts olive oil
1 1/2 c Julienne-cut leek, (2-inch)
1/4 c Chopped fresh chives
6 ts Cornstarch
1 c Fresh flat-leaf parsley
1/4 ts Salt
Vegetable cooking spray
1/2 c Green Onions; Sliced
1/8 ts Pepper
3 tb Olive oil, divided
1/4 ts Salt
1 tb White wine vinegar
1 Fennel bulb with stalks,
1 1/2 c Cooked baby lima beans

Original recipe makes 6 Servings



Drop leek and parsley into a large saucepan of boiling water, and cook for 1 minute. Drain and rinse under cold water; drain well. Combine leek mixture, potato, tarragon, and chives in a bowl, and stir well. Sprinkle salt and pepper over both sides of fillets, and pat the potato mixture onto one side of each fillet. Sprinkle cornstarch evenly over potato mixture. Heat 1-1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Place 3 fillets, potato sides down, in skillet; cook 4 minutes (do not turn). Remove fillets from skillet, and place fillets, potato sides up, on a broiler pan coated with cooking spray. Repeat procedure with remaining oil and fish fillets. Bake at 450 degrees for 7 minutes or until fish flakes easily when tested with a fork. Yield: 6 servings (serving size: 1 fish fillet and 1/2 cup succotash). INSTRUCTIONS FOR Lima-and-White Bean Succotash: Trim tough outer leaves from fennel; mince feathery fronds to equal 2 tablespoons, and set aside. Remove and discard stalks. Cut the fennel bulb in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve remaining fennel for another use. Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped fennel bulb and 1/2 cup green onions; saute 4 minutes or until tender. Add minced fennel fronds, lima beans, and remaining ingredients; stir well. Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield: 6 servings (serving size: 1/2 cup). Per serving: 441 Calories; 10g Fat (21% calories from fat); 35g Protein; 54g Carbohydrate; 31mg Cholesterol; 268mg Sodium Serving Ideas : Serve with Lima-and-White Bean Succotash. NOTES : From Chef Erik Maillard of Marks, The Mark Hotel. Located in the luxury Mark Hotel off Madison Avenue, Marks is one of New Yorks most elegant dining rooms. Considered a true culinary artist, Erik Maillard combines classical French training with American-style ingenuity. A native of the Boulogne-sur-Mer region of France, he was the executive sous-chef at New Yorks Le Cirque and Restaurant Raphael and chef de cuisine at Les Celebrites. Chefs note: "This fish preparation is delicious with red snapper, orange roughy, or salmon. The secret is not to overcook the fish. You can shoestring the potatoes on a mandoline [a hand-operated slicer] or cut them carefully by hand. For extra color and flavor, add black beans or corn to the succotash." Recipe by: Cooking Light, Jul/Aug 1995, page 116 Posted to MC-Recipe Digest V1 #430 by on Jan 28, 1997.

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