Sautéed American Red Snapper with Succotash

Sautéed American Red Snapper with Succotash This red snapper recipe, courtesy of Olmsted restaurant, is not only delicious, but fun to make. Olmsted’s Executive Chef, Bernie McDonough is also making healthy eating easy this year with his monthly chef series cooking classes. Individual classes are $75 and reservations required, (404) 443-8431


  • 4 pieces of 8 oz. red snapper filets
  • 2 tsp. olive oil
  • Sea salt and fresh ground black pepper to taste

Method: Preheat oven to 350 degrees. Sauté the snapper over medium heat in olive oil in a heavy skillet for 3-4 minutes. Flip fish and place in oven for an additional 4-8 minutes, depending on size of filet.

Succotash Ingredients:

  • 4 ears local corn (shucked and taken off of the cob)
  • ½ red onion (diced)
  • ½ red bell pepper (diced)
  • 1 cup French green beans (blanched, cooled and chopped into 1” segments)
  • 16 cherry tomatoes
  • 12 baby golden beets (roasted, peeled and quartered)
  • ¼ cup chopped scallions
  • 2 tbsp. good quality sweet cream butter (olive oil can be substituted)
  • sea salt and pepper to taste

Method: In a large deep skillet, sautée the peppers and onions with ½ of the butter over medium heat for 3 minutes, stirring constantly. Add corn and remaining butter and cook for 3 more minutes, stirring constantly. Toss in beets and beans and cook for an additional 2 minutes. Add tomatoes, salt and pepper, toss, and serve.

Serves: 4

—Recipe courtesy of Olmsted Restaurant

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