Succotash and pan-seared cod make a light meal for hot summer days. Technically it’s not carb free, but all things considered, lima beans and corn are better than mashed potatoes and gravy or a creamy pasta dish. In this recipe, frozen vegetables are preferable over canned or dried, but fresh vegetables in succotash will yield the best result and also reduce your cooking time. If you like things on the spicy side, consider adding red pepper flakes or hot sauce to the succotash.
Your choice of pan is crucial to the success of searing the cod. Weight and heft are important, and if you have a reliable cast iron or stainless steel sauté pan, by all means use it, but most people need to use a non-stick pan to keep the filet intact.
Ingredients
For the Southerin' Succotash:
- •680 grams (24 ounces) lima beans
- •12 oz shoepeg corn kernals
- •30 ml (2 tablespoons) dehydrated onion flakes*
- •15 ml (1 tablespoon) kosher salt or as needed
- •5 ml (1 teaspoon) freshly ground black pepper
- •15 ml (1 tablespoon) olive oil
- •1 red bell pepper, diced
- •1 poblano pepper, diced
For the pan-seared cod:
- •170 grams (6 ounces) cod filet, preferably from the wide end, patted dry
- •2.5 ml (1/2 teaspoon) kosher salt, or to taste
- •2.5 ml (1/2 teaspoon) onion powder
- •5 ml (1 teaspoon) smoked paprika
- •15 ml (1 tablespoon) olive oil
- •Fresh lemon juice and/or melted butter, optional
*Dehydrated onion flakes essentially make vegetable stock from the water you simmer the lima beans and corn in. If you don’t have any this ingredient in your pantry, granulated garlic or onion powder will work as well.
Preparation
- For the Southerin’ Succotash: In a large stock pot over medium high heat, bring 2 liters (2 quarts) water to a boil. Add the lima beans, corn, dehydrated onion, salt, and black pepper. Reduce the heat to medium-low, and continue to cook until the lima beans are full and the skins aren’t wrinkled, 25-30 minutes.
While the lima beans are cooking, warm a 23 cm (9 inch) skillet over medium heat. Add oil and the red bell pepper and poblano pepper. Sear the peppers, stirring occasionally, until they are blistered and aromatic, about 5 minutes.
Drain the lima beans and corn, and combine with the peppers. Set aside and keep warm while you prepare the cod.
For the pan-seared cod: Heat the pan over medium-high heat. Sprinkle both sides of the filet with salt, onion powder, and paprika. When the pan is hot enough to make a droplet of water sizzle and dance (then evaporate), add the olive oil. Swirl the oil so that it coats the bottom of the pan, then gently lay the cod filet onto the heat. Give the pan a quick shuffle, and as the Beatles once said, “Let it Be.” After about 3-4 minutes, flip the filet. You should look for a slight browning, not blackening. Repeat the process for side two. Remove from the heat, and serve over your Southerin’ Succotash. Squeeze some fresh juice over the top, or if you’re feeling indulgent, use melted butter instead. For the really bold, you can use both. Enjoy!