@taenkims: kim ryul | predebut #ryul #ryullngshot #lngshot #jaypark #fyp

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Tuesday 20 January 2026 23:11:33 GMT

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MN ELE E TÃO...

2026-02-17 04:33:04

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franciele :

mto lindo meu amor

2026-03-12 16:58:53

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jaxon♥️ :

YOU’RE GONNA KILL ME EDITING HIM W CHASE DUDEEEE

2026-03-01 08:16:52

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This Sunday Supper is like Summer on a plate. Snapper with Butter Bean and Corn Sauté Extra virgin olive oil, as needed 1½ cups fresh corn kernels (from 2 large ears fresh corn) ½ red onion, diced Salt and freshly ground black pepper 2 tablespoons unsalted butter 1 ½ teaspoons minced garlic 1 ½ cups fresh blanched lima beans (or frozen, thawed) 2 large or 4 medium red snapper fillets, skin removed Emeril’s Original Essence, or other Creole Seasoning 1 cup all-purpose flour 1 lemon, halved, for drizzling over fish Heat a medium skillet over medium high heat and add 2 tablespoons of the olive oil. When hot, add the corn and sauté for 2 minutes. Add the red onion and continue cooking until onion is soft, 2 to 3 minutes longer. Add the butter, garlic, and lima beans and cook until the vegetables are crisp-soft. Adjust the seasoning if necessary, then set aside and keep warm while you prepare the fish. Heat a nonstick skillet over medium high heat. Season the fish well on all sides with Essence and then dredge the fillets in the flour, coating well on all sides. When the oil is hot, add the fish to the skillet and cook until deeply golden and crispy on both sides. Spoon a generous serving of the sauteed vegetables over the bottom of a dinner plate and place one fish portion on top. Drizzle with fresh lemon juice and extra virgin olive oil to taste if desired. Serve immediately. Yield: 2 to 4 servings

This Sunday Supper is like Summer on a plate. Snapper with Butter Bean and Corn Sauté Extra virgin olive oil, as needed 1½ cups fresh corn kernels (from 2 large ears fresh corn) ½ red onion, diced Salt and freshly ground black pepper 2 tablespoons unsalted butter 1 ½ teaspoons minced garlic 1 ½ cups fresh blanched lima beans (or frozen, thawed) 2 large or 4 medium red snapper fillets, skin removed Emeril’s Original Essence, or other Creole Seasoning 1 cup all-purpose flour 1 lemon, halved, for drizzling over fish Heat a medium skillet over medium high heat and add 2 tablespoons of the olive oil. When hot, add the corn and sauté for 2 minutes. Add the red onion and continue cooking until onion is soft, 2 to 3 minutes longer. Add the butter, garlic, and lima beans and cook until the vegetables are crisp-soft. Adjust the seasoning if necessary, then set aside and keep warm while you prepare the fish. Heat a nonstick skillet over medium high heat. Season the fish well on all sides with Essence and then dredge the fillets in the flour, coating well on all sides. When the oil is hot, add the fish to the skillet and cook until deeply golden and crispy on both sides. Spoon a generous serving of the sauteed vegetables over the bottom of a dinner plate and place one fish portion on top. Drizzle with fresh lemon juice and extra virgin olive oil to taste if desired. Serve immediately. Yield: 2 to 4 servings

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