Snapper with Lime-Herb Succotash

Succotash, a blend of corn, lima beans, and sometimes bell peppers, is now available in the frozen food section of the supermarket. When mixed with cilantro, basil, tomato, and lime, this colorful succotash is the perfect complement to grilled fish.

Yield: 4 servings (serving size: 1 fillet and 1/2 cup succotash mixture)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 5.4g
  • Saturated fat: 1.0g
  • Protein: 38.6g
  • Carbohydrate: 19.2g
  • Cholesterol: 63mg
  • Iron: 1.3mg
  • Sodium: 444mg
  • Calories from fat: 17%
  • Fiber: 4.0g
  • Calcium: 75mg


  • 4 (6-ounce) red snapper, grouper, or orange roughy fillets
  • 1/2 cup finely chopped green onions (about 4 onions)
  • 1/4 cup fresh lime juice
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, chopped
  • 2 cups frozen succotash, thawed
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced seeded plum tomato (1 tomato)
  • 2 tablespoons chopped fresh basil
  • Cooking spray


  1. Place fish in a shallow dish. Combine green onions and next 5 ingredients; spoon half of green onion mixture over fish. Cover and chill at least 2 hours.
  2. Combine remaining green onion mixture, succotash, and next 3 ingredients in a bowl. Cover and chill.
  3. Prepare grill.
  4. Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with succotash mixture.
  5. Note: If frozen succotash is not available in your area, substitute 1 cup each of frozen baby lima beans and whole-kernel corn.
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