INGREDIENTS
2 skinless red-snapper fillets (6 ounces each)
3 thinly sliced scallions
3 tablespoons chopped fresh thyme
2 teaspoons unsalted butter
1 cup frozen corn, thawed
1 cup frozen lima beans, thawed
coarse salt
METHOD
Place snapper fillets on a work surface. Season with coarse salt; sprinkle scallions and 1 tablespoon of thyme over half of each fillet. Divide butter between each fillet and place on the seasoned half of each fillet. Fold the unseasoned half of the fillet over the seasoned half.
In a skillet combine corn, lima beans, and 1 tablespoon of thyme; season with salt. Add 1/2 cup water; bring to a simmer over medium heat. Place fish on top. Cover and steam until fish is opaque and vegetables are tender, 6 to 8 minutes. Garnish with remaining thyme.
Serves two
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