B.C. Cod Fillets with Summer Succotash

Succotash is a sautéed vegetable/bean dish great to make in the summer because you can use B.C.-grown corn, peppers and zucchini in it. In this recipe, it’s tastily served with cooked until golden B.C. cod fillets. If desired, you could also serve the fish with steamed rice or miniature potatoes.

Recipe - Quality Foods

Prep Time20 Minutes

Servings4

Cook Time22 Minutes

Ingredients

3 Tbsp butter (divided)

2 Tbsp olive oil (divided)

1/2 cup diced onion (see Note)

1 large garlic clove, minced

1 medium zucchini, diced

1 medium red bell pepper, diced

1 (14 oz./398 mL) lima beans, drained, rinsed in cold water, and drained again (see Note and options)

1 1/4 cups fresh corn kernels (see Note)

1/2 tsp dried thyme

1/4 tsp ground sage

pinches ground cayenne pepper

and smoked paprika

salt and freshly ground black pepper, to taste

2 Tbsp chopped parsley

560- to 680-gram B.C. grey or other cod fillets, cut into 8 roughly equal pieces, any bones removed, and patted dry

1/2 cup all-purpose flour

1 Tbsp olive oil

lemon slices and parsley sprigs, for garnish

1 Tbsp butter

Directions

To make succotash, place 2 Tbsp butter and 1 Tbsp oil in an 8-inch or so wide pot set over medium heat. When butter is melted, and the onion and garlic and cook until softened, about 5 minutes. Add the zucchini, bell pepper, lima beans, corn, thyme, sage, cayenne, smoked paprika, salt and black pepper to the pot and stir to combine. Partially cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove succotash from the heat, stir in the chopped parsley, and then set aside for now.

Spread flour on a wide plate. Coat each piece of fish in flour. Place 1 Tbsp oil and 1 Tbsp butter in a large non-stick skillet set over medium-high heat. Swirl the pan until butter is melted. Add fish to the skillet and cook 4 minutes. Turn each piece over and cook 2 to 3 minutes on the other side, or until just cooked through. While fish cooks, set succotash over medium heat and make hot again.

To serve, spoon some succotash on each of 4 dinner plates. Now set 2 pieces of fish on each plate, garnish with lemon slices and parsley sprigs, and serve.

Note: Diced in this recipe means to cut into small, 1/4-inch cubes. Canned lima beans are sold in our canned vegetable aisle. One large shucked cob of corn should yield the amount needed here. Use a sharp paring knife to cut the kernels off the cob.

Options: If you prefer, 1 1/2 cups of frozen, thawed, lima beans could replace the canned lima beans in this recipe. Bags of them are sold in our frozen foods aisle.

20 minutes

Prep Time

22 minutes

Cook Time

Servings

Directions

To make succotash, place 2 Tbsp butter and 1 Tbsp oil in an 8-inch or so wide pot set over medium heat. When butter is melted, and the onion and garlic and cook until softened, about 5 minutes. Add the zucchini, bell pepper, lima beans, corn, thyme, sage, cayenne, smoked paprika, salt and black pepper to the pot and stir to combine. Partially cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove succotash from the heat, stir in the chopped parsley, and then set aside for now.

Spread flour on a wide plate. Coat each piece of fish in flour. Place 1 Tbsp oil and 1 Tbsp butter in a large non-stick skillet set over medium-high heat. Swirl the pan until butter is melted. Add fish to the skillet and cook 4 minutes. Turn each piece over and cook 2 to 3 minutes on the other side, or until just cooked through. While fish cooks, set succotash over medium heat and make hot again.

To serve, spoon some succotash on each of 4 dinner plates. Now set 2 pieces of fish on each plate, garnish with lemon slices and parsley sprigs, and serve.

Options: If you prefer, 1 1/2 cups of frozen, thawed, lima beans could replace the canned lima beans in this recipe. Bags of them are sold in our frozen foods aisle.