dear cooks,

Sara Foster is releasing a new cookbook! Without sacrificing any of the usual elegance fans have come to expect from Foster's stores, this book shows how cooking can be simple, flexible, and fast, using seasonal ingredients to help ensure special-occasion quality every day.

Alongside more than 200 recipes are tips that anticipate the challenges of a home kitchen. No tarragon in the cupboard? See the sidebar on "Thinking Outside the Recipe" for ideas on how to adapt a recipe to what you do have. Wondering how to make the most of last night's roasted chicken? Look in the "Reinvention" box for suggestions on using leftovers to create meals that look and taste delicious. With trademark charm and a down-to-earth style that will appeal to novice cooks and culinary experts alike, Fresh Every Day will fast become a kitchen staple for anyone who loves fresh, homemade fare but doesn't have all day to make it.

Try out Sara's recipe for Pan-Seared Red Snapper with Fresh Butter Beans, Tomatoes, and Corn, then check her tour schedule to find out when she'll be visiting your area!

Pan-Seared Red Snapper
with Fresh Butter Beans, Tomatoes, and Corn

This is probably my favorite fish dish to make in the summer, when fresh shell beans, corn, and tomatoes are at all the farmers markets. Serves 4

ingredients
  • 4 red snapper fillets, cut 1/2 inch thick (about 6 ounces each), skin on
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 10 basil leaves, cut into thin strips
  • 1 tablespoon unsalted butter
  • 1 cup dry white wine
  • 1 cup fresh shelled or frozen butter beans
  • 1 tomato, cored and chopped
  • Kernels from 2 ears fresh corn (about 1 cup)
  • 1 lime, quartered
to prepare

  1. Rinse the snapper fillets under cool water and pat dry with paper towels. Place the fillets, skin side down, on your work surface and rub with 1 tablespoon of the olive oil. Season with salt and pepper and press the basil strips into the flesh side of the fillets.

  2. Heat the remaining 2 tablespoons olive oil and the butter in a large nonstick skillet over medium-high until the oil starts to sizzle. Place the fillets in the skillet, skin side down, and sauté for about 3 minutes, until the skin side is crisp. Turn and sauté the fish about 1 minute longer, until the undersides are light brown. Pour the wine into the skillet, reduce the heat, cover, and simmer for about 1 minute longer, or until it is opaque and tender and flaky when pierced with the tip of a sharp knife.

  3. Remove the skin from the fillets and transfer the fillets, skinned side down, to a serving platter; cover loosely with foil to keep warm.

  4. Add the beans, tomato, and corn to the pan you cooked the fish in and simmer for 3 to 5 minutes, until the beans are crisp-tender. Add the remaining basil and additional salt and pepper to taste and spoon the succotash over and around the red snapper fillets. Serve immediately with the lime wedges.

links

Printer friendly recipe
Author tour
Book information
Buy the Book

 

happy cooking!

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