Andouille-Crusted Red Snapper with Edamame Succotash and Warm Pea Tendril Salad

Serves 4
By Chef Lia

Ingredients for the Succotash:

  • 1# frozen edamame, defrosted in a colander
  • 1 small yellow onion, ¼” dice
  • 3 cloves garlic, minced
  • 1 medium zucchini, ¼” dice
  • 1 medium yellow squash, ¼” dice
  • ½ red bell pepper, ¼” dice
  • ½ green bell pepper, ¼” dice
  • 2 ears corn, kernels removed
  • ¼# unsalted butter (I stick)
  • 2 tbsp chopped fresh thyme
  • 2 dashes sriracha or any other hot pepper sauce
  • 1 tbsp red wine vinegar
  • Salt and black pepper, to taste

Melt the butter in a large heavy-bottomed pan, or rondeau, over medium-low heat. Add the onion and garlic and sweat for about 5 minutes, until translucent. Add zucchini, squash, and peppers and cook over low heat for about 15 minutes, stirring occasionally. When vegetable are softened, add the edamame and corn and cook for about another 15 minutes. Season with salt and pepper, hot pepper sauce, thyme, and vinegar. Serve immediately or can be reheated.

Ingredients for the Andouille-Crusted Snapper:

  • 4 each 6-oz red snapper filets, skin removed
  • ½# andouille sausage, removed from casing
  • ½# bread crumbs

Render sausage in a large pan until the oil is cooked out. Add bread crumbs and mix. This is your crust for the fish filets. (It can be made a few days in advance, just be sure to refrigerate in an airtight container and pull it out about 15 minutes before you want to use it so that it softens a bit.) Pre-heat oven to 400°. Heat 2 tbsp of cooking oil in a large heavy-bottomed sautee pan over high heat. When the oil begins to smoke add the unseasoned filets to the pan. (You do not need to season them because the crust has enough spices to flavor the fish). Sear the filets for about 3 minutes, until the bottom begins to turn a light golden brown. Evenly divide the crust over the four filets, packing a thin layer of it on top of each piece. Place into the oven and finish cooking for about 5 minutes. Remove from pan, blot on paper towels, and serve over succotash. Garnish with pea tendril salad.

Ingredients for the Pea-Tendril Salad:

  • ½” fresh pea tendrils
  • ½ pint cherry tomatoes
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice

Heat 1 tbsp cooking oil in a sautee pan. Add the cherry tomatoes and blister on high heat, until the skin starts to pop and sizzle. Add the pea tendrils, remove from heat and toss lightly with the olive oil and lemon juice. Season with a pinch of salt and serve immediately over top of the fish, as a small garnish.