Categories: Fish- Seafood

Ingredients

• 3 Tbsp. canola oil, divided
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 tsp. crushed red pepper
• 2 cups fresh or frozen corn
• 1 (10 oz.) pkg. frozen lima beans, thawed
• 1 cup cherry tomatoes, halved
• 2 Tbsp. cider vinegar
• 10 basil leaves, plus extra for topping, roughly chopped
• 1 tsp. pepper
• 4 (6 oz.) skinless code fillets, 1-inch thick

Directions

1. Heat 2 Tbsp. canola oil over medium-high in a large nonstick skillet. Add onion, reduce heart to medium and cook until onion is softened, about 5 minutes. Add garlic and crushed red pepper to pan and cook 1 minute.
2. Stir in corn (thawed if using frozen). lima beans and tomatoes and cook until tomatoes start to soften, 4 to 6 minutes. Stir in vinegar and basil. Cover and keep warm.
3. In another large nonstick skillet, heat remaining 1 Tbsp. canola oil over medium-high until beginning to shimmer. Season cod on both sides with salt and pepper. Place fish carefully in pan and cook until done throughout, 3 to 4 minutes on each side.
4. Spoon succotash onto plates. Place fish on top. Top with extra basil and serve.

Email to a friend | Print this recipe | Back