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

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

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Ingredients

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