Ingredients
4 skinless red-snapper fillets (6 ounces each)
Coarse salt
3 thinly sliced scallions
1 tablespoon fresh thyme leaves
2 teaspoons unsalted butter
1 cup frozen corn, thawed
1 cup frozen lima beans, thawed
1 tablespoon fresh thyme
1/3 cup water
Preparation
Place 4 red-snapper fillets, skinned sides up, on awork surface. Season with coarse salt; sprinkle with scallions and fresh thyme leaves. Divide 2 teaspoons unsalted butter among bottom halves of fillets; fold over top halves.
In a 12-inch skillet, combine corn and lima beans with fresh thyme; season with salt. Add water; bring to a simmer over medium heat. Place fish on top. Cover; steam until fish is opaque and vegetables are tender, 6 to 8 minutes. Garnish with more thyme.
