| 1 1/2 | c | Julienne-cut leek, (2-inch) |
| 1 | c | Fresh flat-leaf parsley leaves |
| 1 | c | Coarsely shredded uncooked baking potato, (1 medium) |
| 1/4 | c | Chopped fresh tarragon |
| 1/4 | c | Chopped fresh chives |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 6 | | Red snapper fillets, (6-ounce) |
| 6 | ts | Cornstarch |
| 3 | tb | Olive oil, divided |
| | Vegetable cooking spray |
| | LIMA-AND-WHITE BEAN SUCCOTASH: |
| 1 | | Fennel bulb with stalks, (1-pound) |
| 2 | ts | Olive oil |
| 1/2 | c | Sliced green onions |
| 1 1/2 | c | Cooked baby lima beans |
| 1 1/2 | c | Drained canned cannellini beans or other white beans |
| 1/2 | c | Water |
| 1 | tb | White wine vinegar |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
