Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Blackened Snapper with Fava Bean Succotash
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- #66352
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 (4 ounce size) red snapper fillets, skin and pin bones removed
2 tablespoons dried thyme
2 tablespoons oregano
2 tablespoons paprika
2 teaspoons chili pepper
2 teaspoons black pepper, ground
2 teaspoons kosher salt
1 1/2 cup heavy cream
4 sprigs thyme
2 cloves garlic
2 cups shelled fava beans
3 ears corn, kernels removed
salt
black pepper
olive oil
directions
Mix thyme, oregano, paprika, chili pepper, 2 tsp black pepper, and 2 tsp Kosher salt in a small bowl and set aside.
In a medium saucepan over medium high heat, combine cream, thyme sprigs, and peeled garlic. Reduce cream by half then remove thyme and garlic. Add fava beans and corn. Simmer for five minutes until just cooked through.
Heat heavy pan over high flame. Coat one side of each snapper fillet with a generous amount of the spice rub. Place fillets on hot pan seasoned side down. After one minute drizzle one teaspoon of olive oil over each fillet then coat unseasoned side with remaining spice mix.
After 2-3 minutes, depending on the thickness of the fillet, flip to other side, drizzle with additional teaspoon of olive oil per fillet. Cook fish until flaky.
To serve, place 1/4 cup of succotash on each plate topped with a fish fillet. Garnish, if desired with thyme sprigs and a dusting of paprika.
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Nutritional data has not been calculated yet.
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