sufferin’ succotash

After a weekend of pigging out, there is nothing more appealing than light and gratifying food. I crave a meal composed of healthy ingredients that can be created quickly and easily. Firm fillet of halibut is one of my favorites–it boasts beautifully succulent flesh that stands up well to grilling. The abundance of amazing produce in the market right now inspires me to pair this fish with something bright and seasonal. Succotash, a dish with true American pedigree, brings together some of the best of those vegetables: corn, tomatoes, fava beans, zucchini and basil. This is a meal that screams summer.

Citrus Herb Grilled Halibut with Succotash

Begin with a fresh, thick cut of halibut fillet. To flavorize the fish, create a marinade of orange, lemon and lime juices, whisked together with extra virgin olive oil. Add an assortment of herbs–I like to use oregano, thyme, basil and chives, freshly picked from my backyard garden, but you can use any non-woody herbs that are available. 

Add kosher salt and freshly ground black pepper to the marinade, taste and pour over the fillets. Allow fish to stand for no more than an hour or the acid will begin to cook the fish.

Prepare and preheat a charcoal grill to medium heat (about 350-375 degrees). Be sure to well-oil the grates, or use a fine grill pan. Remove fish from the marinade and place on grill. Cook, turning once, for a total of 12 to 15 minutes, depending on thickness. The flesh of the fish should be flaky and opaque–please don’t overcook it!

Succotash is a wonderful compilation of fresh seasonal vegetables. Fava beans lend texture, onions depth of flavor,  corn and zucchini add seasonal freshness, and ripe tomato adds acid and tang. Finish with an herbaceous hit of fresh basil.

Using fava beans can be labor intensive, but well worth the extra effort for their luscious texture and flavor. Once the beans have been shelled and cooked, they have to be peeled again before sauteing for this dish. If you can’t be bothered, frozen lima beans or edamame are completely acceptable substitutes–just be sure they’re completely thawed before sautéing. 

If using the favas, begin by shelling the beans and adding them to a pot of salted, boiling water to blanch for 5 minutes. Drain and flush the beans with cold water to halt cooking. Peel the beans again and set aside.

 

 

In a cast iron or heavy skillet, heat olive oil over medium heat. Add diced sweet onion, a pinch each of kosher salt and freshly ground black pepper, and cook, stirring, until translucent, about 8 minutes. Add sliced baby zucchini (or diced regular zucchini) and cook another few minutes until they begin to caramelize. Add corn that has been sliced off the cob and stir for another couple of minutes; toss in the shelled fava beans (or lima or edamame) and saute until warmed through. Add a bit of butter to round out the flavor. 

Turn off the heat and add the diced ripe tomatoes and julienned basil leaves. Toss and taste for seasoning–add more salt and pepper, if needed.

Dish up the succotash, which can be served warm or at room temperature, and top with halibut fillets. Tangy, succulent and soul-satisfying, this meal makes you feel good all over.

Serves 4:

1 1/2 pounds halibut fillets

1 large orange, juiced

1 lemon, juiced

1 lime, juiced

2 teaspoons each fresh herbs, like oregano, thyme, basil and chives, minced

2 tablespoons extra virgin olive oil

kosher salt and freshly ground black pepper

Succotash:

1 1/2 pounds fava beans

1 small sweet onion, diced
1 tablespoon olive oil

4 to 6 baby zucchini, sliced, or 1 regular zucchini, diced

corn kernels, removed from 2 cobs of corn

2 to 3 ripe tomatoes, diced

1 tablespoon butter

kosher salt and freshly ground black pepper

2 tablespoons julienned basil leaves

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