Ingredients (17)
For the succotash:
- 1/4 pound bacon, small dice (about 3/4 cup)
- 1/4 medium red onion, minced
- 2 medium garlic cloves, thinly sliced
- 2 cups fresh or frozen white corn kernels
- 2 cups fresh or frozen lima beans
- 1 cup fresh or frozen black-eyed peas
- Kosher salt
- Freshly ground black pepper
- 1/4 cup water
- 2 tablespoons cider vinegar
- 1 tablespoon unsalted butter
For the fish:
- 4 (6-ounce) skin-on halibut fillets
- Vegetable oil
- Kosher salt
- Freshly ground black pepper
- Orange-Parsley Compound Butter
- Calories568
- Fat19.94g
- Saturated fat5.25g
- Trans fat0.19g
- Carbs50.44g
- Fiber10.62g
- Sugar5.17g
- Protein46.08g
- Cholesterol101.47mg
- Sodium261.1mg
- Nutritional Analysis per serving (4 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Exploding with the tastes of summer, this grilled halibut is topped with our orange parsley 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.
This dish was featured as part of our recipe photo galleries on Summer Ingredients and Easy Weeknight Dinners.
Tips for Fish and Pork
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
Instructions
- 1Heat a medium saucepan over high heat. When it’s hot, add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to paper towels and set aside.
- 2Discard all but 1 tablespoon of the bacon drippings and return the pan to medium heat. Add the onion and garlic and cook until softened and golden brown, about 3 to 4 minutes.
- 3Stir in the corn, lima beans, and black-eyed peas and season well with salt and pepper. Add the water and vinegar and stir to combine. Reduce the heat to medium low and cook until the beans are tender, about 5 minutes. Remove from heat and stir in the reserved bacon and butter. Taste and adjust the seasoning as necessary.
For the fish:
- 1Heat a grill or a seasoned grill pan to medium high (about 375°F). Pat the fish dry with paper towels, brush both sides with vegetable oil, and season well with salt and pepper.
- 2Place the fish skin-side down on the grill or in the pan and cook until the flesh is firm and just opaque in the center, about 4 to 5 minutes per side. Remove from the grill, immediately top with the compound butter, and serve over the succotash.
Recommended from Chowhound
Entertaining
The Ultimate Guide to Thanksgiving
by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...
Food and Cooking
19 Great Thanksgiving Desserts That Aren't Pie
by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...
Food Trends
An Ode to 5 Thanksgiving Foods That Are Better from the Package
by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...