Shafer Recipes

Grilled Red Snapper with Parsley Rub and Summer Succotash


For the Chive Sauce
In a medium bowl whisk together the yogurt, mustard, lemon zest, lemon juice and sea salt. Fold in chives. Cover with plastic wrap and refrigerate until serving.

For the Parsley Rub
Purée garlic, parsley, oil, coriander, cumin, and lemon juice in a food processor until smooth; season with salt. Set aside.

For the Succotash
Warm oil in a large sauté pan. Sauté shallots just until softened. Add red pepper, and jalepeño and continue to sauté a few minutes longer. Add garlic and continue to sauté just until the garlic is fragrant. Then, add corn, tomatoes, edamame and vinegar continuing to cook until tomatoes just begin to lose their shape. Remove sauté pan from heat and gently stir in lemon juice and baby kale. In the meantime, as the succotash comes off the stove, begin to grill fish. Once succotash has cooled to room temperature, gently stir in basil, salt and pepper.

For the Fish
Prepare a grill for medium heat; brush grates with oil. Pat dry both sides of each fillet with paper towels. Using a sharp knife, score flesh side of each fillet on a diagonal about ¼" deep and 1" apart. Season with pepper and a squeeze of lemon juice and spread parsley rub atop.

Grill fish, skin side down, until skin is charred and fish is almost cooked through, 5-7 minutes. Carefully turn with a wide spatula; cook until flesh side has char marks and easily releases from grate, about 2 minutes. Remove from grill. (Alternatively, fish can be pan seared.)

Place succotash on plate, drizzle with a scant bit of olive oil and place fish on top and just to one side of the succotash. Drizzle with chive sauce and serve.

In Your Glass

At our home, we love the bright flavors in this dish with a fruit-forward Pinot Noir, something young and light from Burgundy. In a more Mediterranean vein, something a little more unusual can also be fun like a Greek Assyrtiko from Santorini. It will brighten your palate with clean, zesty flavors that are hard to beat. Closer to home you might try an Albariño from Doug and his buddy Elias Fernandez’s new “Eighty Four Wines” label. You’d normally associate this variety with Spain’s Atlantic coast, but it grows beautifully in Napa Valley’s cool Carneros region.