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Coriander Crusted Halibut w/ Fresh Corn & Fava Bean Succotash | www.feastingathome.com

Cornmeal Crusted Fish with Summer Succotash


Description

A Delicious recipe for Cornmeal and Coriander Crusted Fish ( halibut, sea bass, black cod) OR Tofu with a Fava bean and Corn Succotash, with cilantro and lime.


Ingredients

Scale
  • 2 x 6 ounce Halibut Filets ( or seabass, black cod, or tofu filets)
  • 1 tablespoon flour
  • 1 tablespoon cornmeal
  • 1 tablespoon coriander
  • ¼ teaspoon, plus extra pinch of salt
  • ¼ teaspoon smoked paprika – optional
  • Summer Succotash:
  • 2 Tablespoons olive oil
  • ½ cup onions- diced
  • 1012 fava bean pods, shelled
  • 1 poblano, pasilla or bell pepper, diced
  • 3 garlic cloves- minced
  • ½ a jalapeno- finely diced ( optional)
  • 2 ears of corn, shucked, kernels cut off
  • ½ cup chicken broth or stock
  • 1 lime- juice
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 2 large pinches kosher salt
  • Pinch cayenne, or chipotle powder– optional
  • 2 tablespoons or more, fresh cilantro
  • Optional additions- bacon crumbles, butter, other veggies like zucchini, red bell pepper,

Instructions

  1. Preheat oven to 350F
  2. Mix flour, cornmeal, salt and spices together in a wide shallow bowl, big enough for dredging the fish or tofu.
  3. To make fish ( or tofu) heat oil in a skillet, over medium high heat. Dredge fish or tofu in the Cornmeal mixture and place in the hot skillet, searing until golden brown, about 3 minutes. Turn over, turn heat down to medium. Cook 2-3 more minutes, and place in a warm oven, until cooked to your desired “done-ness”.
  4. Make the succotash – In a large skillet, heat oil over medium high heat. Add onions, and sauté for 2-3 minutes. Turn heat down to medium, add fava beans and poblano pepper and and cook for 5 minutes, stirring occasionally, lowering heat if necessary.
  5. Add garlic, jalapeño, fresh corn and salt and spices and cook 2-3 minutes. Add broth, and simmer until reduced. For extra richness, you could add bacon crumbles or a dollop of butter.
  6. Squeeze a half of a small lime, and fold in the cilantro .
  7. Taste and adjust salt and lime. Turn heat off.
  8. Divide among bowls and place the fish or tofu over top, garnishing with fresh lime and cilantro