Exploding with the tastes of summer, this grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn.
What to buy: Avoid Atlantic halibut, which is overfished; try to buy Pacific or Alaskan halibut instead.
Game plan: You can make the orange-parsley butter weeks in advance and store it in the refrigerator or freezer until you’re ready to use it.
This dish can be made with frozen vegetables when you need a warm-weather fix during the colder months.
For the fish: