Seared Snapper over Summer Vegetable Stew. Summer always means an abundance of fresh vegetables and herbs in the garden. Your local grocer and farmers’ markets are showcasing a fabulous bounty of garden treats. Take advantage of them with my satisfying and light Seared Snapper over Summer Vegetable Stew.
My husband and I were away from home for a long weekend. We wanted to create a nice seafood-based dish for dinner that also took advantage of the care package of fresh vegetables and herbs offered by our neighbor the day before we left home.
The local seafood market at our weekend destination offered some nice fresh snapper fillets. My husband wanted to sear the snapper fillets and I came up with the idea of a summer vegetable stew as the base for the fish.
I selected roasted corn, red bell pepper, red onion, zucchini and chopped parsley for the summer vegetable stew. Saute the vegetables, then let them stew a bit in some white wine and seafood stock.
Sear the snapper fillets in some canola (or olive) oil. Plate the summer vegetable stew and top with the snapper fillets. Garnish with herbs.
Serve with some toasted baguette slices and a side salad and enjoy!
From the kitchen of A Food Lover’s Delight….
Seared Snapper over Summer Vegetable Stew
2 T olive oil
1 T butter
1 medium onion, peeled and diced
1 medium zucchini, 1/2 inch dice
1 c roasted corn
1 c diced tomatoes
1/2 c seafood or chicken stock/broth
1/4 c white wine
2 T chopped fresh herbs such as basil, thyme, rosemary, tarragon, or parsley
salt and pepper, to taste
1 T canola or olive oil
salt and pepper
4 snapper fillets, skin-on
Herbs for garnish
1. Warm a chef’s pan over medium heat.
2. Add the olive oil and butter to the pan.
3. When the butter has melted, saute the onion in the oil and butter mixture until the onion is slightly soft but not browned.
4. Add the diced zucchini and cook until the zucchini has softened, about 5 minutes.
5. Add the roasted corn and the diced tomatoes. Simmer for about 5 minutes more.
6. Add the seafood or chicken stock/broth and the white wine. Let simmer, uncovered, for 10 minutes so the stew liquid reduces a bit.
7. While the summer vegetable stew is simmering, in a non-stick pan, warm the canola oil over medium heat.
8. Sprinkle some salt and pepper on the flesh side of the snapper fillets.
9. Sear the fillets in the canola or olive oil, flesh side down until they are browned and crispy. Turn them over and continue cooking until the fish feels firm to the touch, but not over cooked.
10. Season the summer vegetable stew with the chopped herbs, salt and pepper.
11. Ladle the stew onto serving plates.
12. Top each plate of stew with a snapper fillet, spooning some sauce over the fillets, and serve!
Serves 4 as a main course. Offer with a side salad such as my Simple Cucumber Salad or Tomato and Cucumber Salad with Peppered Goat Cheese and some crusty bread or toasted baguette.
Variations: Use your favorite fish. Salmon, rockfish, grouper, flounder, halibut, cod, and tilapia all work well in this dish. Add in-season vegetables from your garden such as green beans, bell peppers, sweet peas and even diced potatoes.
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