Halibut With Raw Corn, Green Bean, and Tomato Succotash

halibut-succotash
Photo by Jonny Valiant
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 382 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 59 mg
    • Sodium 831 mg
    • Protein 41 g
    • Carbohydrate 14 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 113 mg

Combine the tomatoes, corn, green beans, basil, vinegar, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.

Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the halibut with the seafood seasoning. Cook until opaque throughout, 3 to 5 minutes per side.

Serve the halibut with the succotash and corn bread.

Ingredients

  1. Check 2 cups halved grape tomatoes
  2. Check 1 cup corn kernels (from 2 ears)
  3. Check 6 ounces thin green beans, halved crosswise
  4. Check 2 tablespoons torn fresh basil
  5. Check 1 tablespoon apple cider vinegar
  6. Check 1/4 cup olive oil
  7. Check kosher salt and black pepper
  8. Check 4 6-ounce pieces boneless, skinless halibut or cod
  9. Check 1 tablespoon seafood seasoning (such as Old Bay)
  10. Check corn bread, for serving

Directions

  1. Combine the tomatoes, corn, green beans, basil, vinegar, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
  2. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the halibut with the seafood seasoning. Cook until opaque throughout, 3 to 5 minutes per side.
  3. Serve the halibut with the succotash and corn bread.