Recipe - Red Snapper With Potato-Leek Crust And Lima-And-White Bean

1 One half cup Juliennecut leek, (2inch)
1 cup Fresh flatleaf parsley
leaves
1 cup Coarsely shredded uncooked
baking potato, (1 medium)
One fourth cup Chopped fresh tarragon
One fourth cup Chopped fresh chives
One fourth teaspoon Salt
1/8 teaspoon Pepper
6 Red snapper fillets,
(6ounce)
6 teaspoon Cornstarch
3 tablespoon Olive oil, divided
Vegetable cooking spray
LIMAANDWHITE BEAN
SUCCOTASH:
1 Fennel bulb with stalks,
(1pound)
2 teaspoon Olive oil
One half cup Sliced green onions
1 One half cup Cooked baby lima beans
1 One half cup Drained canned cannellini
beans or other white beans
One half cup Water
1 tablespoon White wine vinegar
One fourth teaspoon Salt
1/8 teaspoon Pepper

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 1One half tablespoons oil in a large nonstick skillet over mediumhigh
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 One half cup
succotash).

INSTRUCTIONS FOR LimaandWhite 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 mediumhigh heat. Add 1 cup chopped
fennel bulb and One half 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: One half cup).

Per serving: 441 Calories; 10g Fat (21% calories from fat); 35g Protein;
54g Carbohydrate; 31mg Cholesterol; 268mg Sodium

Serving Ideas : Serve with LimaandWhite Bean Succotash.

NOTES : From Chef Erik Maillard of Mark's, The Mark Hotel. Located in the
luxury Mark Hotel off Madison Avenue, Mark's is one of New York's most
elegant dining rooms. Considered a true culinary artist, Erik Maillard
combines classical French training with Americanstyle ingenuity. A native
of the BoulognesurMer region of France, he was the executive souschef at
New York's Le Cirque and Restaurant Raphael and chef de cuisine at Les
Celebrites. Chef's 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 handoperated 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 MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.