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
Nutritional Information
- 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.
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.
This dish was featured as part of our recipe photo galleries on Summer Ingredients and Easy Weeknight Dinners.
Tips for Fish and Pork
Tip
How to Store Fish
The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
Read More
1 of 6
Next: How to Freeze Fish
Tip
How to Freeze Fish
Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
Read More
2 of 6
Next: How to Thaw Fish
Tip
How to Thaw Fish
Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
Read More
3 of 6
Next: How to Freeze Pork
Tip
How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
Read More
4 of 6
Next: How to Thaw Pork
Tip
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
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.
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.
Read More
5 of 6
Next: How to Store Pork
Tip
How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
Read More
6 of 6
Next: How to Store Fish
Instructions
For the succotash:
- 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
Chow with Me
10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
by Hana Asbrink | My latest haul. Welcome to Chow...
Guides
Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...
Spotlight
Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...