Fresh Every Day: More Great Recipes from Foster's Market

Sara Foster is the founder and owner of Foster's Market, the cheerful, country-style market/cafés in Durham and Chapel Hill, North Carolina. Author ofiThe Foster's Market Cookbook/iand a contributing food editor for Cottage Living magazine, Sara previously worked as a chef for Martha Stewart's catering company. Sara and her husband, Peter Sellers, live on a farm outside of Durham.brbrCarolynn Carreño writes foriSaveur/iand theiLos Angeles Times/iand has coauthored several cookbooks, includingiOnce Upon a Tart/iandi100 Ways to Be Pasta/i.bPan-Seared Red Snapper with Fresh Butter Beans, Tomatoes, and Cornbr/bThis is probably my favorite fish dish to make in the summer, when fresh shell beans, corn, and tomatoes are at all the farmers markets.brbrServes 4br4 red snapper fillets, cut 1/2 inch thick (about 6 ounces each), skin onbr3 tablespoons olive oilbr1/2 teaspoon salt, plus more to tastebr1/2 teaspoon freshly ground black pepper, plus more to tastebr10 basil leaves, cut into thin stripsbr1 tablespoon unsalted butterbr1 cup dry white winebr1 cup fresh shelled or frozen butter beansbr1 tomato, cored and choppedbrKernels from 2 ears fresh corn (about 1 cup)br1 lime, quarteredbrbr1. 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.brbr2. 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 saute for about 3 minutes, until the skin side is crisp. Turn and saute 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