Whole Snapper with Autumn Succotash

Name: Whole Snapper with Autumn Succotash
Yield: Makes 2–4 servings
Cuisine: American
Ingredients: 1 cup White Wine Fish Stock, or ¾ cup water mixed with ¼ cup dry white wine; 1 cup White Wine Fish Stock, or ¾ cup water mixed with ¼ cup dry white wine; 10–12 fresh sage leaves, plus 2 tablespoons roughly chopped; 1 cup White Wine Fish Stock, or ¾ cup water mixed with ¼ cup dry white wine; Avocado oil, for drizzling and for the roaster; 6 tablespoons salted butter; Kosher salt and freshly ground black pepper; 1 whole snapper, 2–2½ lb, dressed; 1 can (15 oz) hominy, drained and rinsed; 1 cup peeled and diced butternut squash, cooked in lightly salted water until tender and drained; 1 cup peeled and diced butternut squash, cooked in lightly salted water until tender and drained; Kosher salt and freshly ground black pepper; 1 cup dried lima beans, picked over, then soaked overnight in water to cover, then drained and rinsed; 1 cup dried lima beans, picked over, then soaked overnight in water to cover, then drained and rinsed

Preparation info

Makes
2–4
servings

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

Inspired by the Native American “three sisters” of corn, beans, and squash, this autumn dish pays homage to the harvest season. Hominy, lima beans, and butternut squash come together to create an Appalachian-style succotash that’s hearty and flavorful. The brown butter sage adds a touch of coziness while the light and flaky snapper complements the vegetables.

Ingredients

Americas
United States
Fish course
Pescatarian
Autumn
Gluten-free

Ingredients

Method