Pan-Roasted Gulf Red Snapper with Charred Corn and Black Bean Succotash

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Tender pan-roasted red snapper served atop a vibrant succotash of charred corn, black beans, bell peppers, and fresh herbs. This seafood recipe, ready in about 25 minutes, pairs red snapper fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) red snapper fillets
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups fresh corn kernels
• 1 cup black beans (canned, drained and rinsed)
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 small, minced shallot
• 2 minced garlic cloves
• 1/4 cup chopped fresh parsley
• 2 tbsp lime juice

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Instructions

1. Step 1: Preheat a cast iron skillet over medium-high heat. Season 4 red snapper fillets with 1 teaspoon salt and 1/2 teaspoon black pepper. Add 2 tablespoons olive oil to the skillet and place the fillets skin-side down. Cook for 4-5 minutes until skin is crispy and golden, then flip and cook another 2-3 minutes until fish flakes easily.
2. Step 2: While the fish cooks, heat 1 tablespoon olive oil in a separate skillet over medium heat. Add 1/4 cup minced shallot and 2 minced garlic cloves, sautéing for 1-2 minutes until fragrant.
3. Step 3: Add 1 1/2 cups fresh corn kernels, 1 cup drained black beans, 1/2 cup diced red bell pepper, and 1/2 cup diced green bell pepper to the skillet. Cook, stirring occasionally, for 5-6 minutes until the corn starts to char and the peppers soften.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh parsley and 2 tablespoons lime juice. Adjust seasoning with salt if needed.
5. Step 5: Serve each red snapper fillet over a bed of the charred corn and black bean succotash while hot.