Grilled Halibut over Spring Succotash
I keep thinking of ways to use corn during the spring and summer of each year. In Northern California one can find incredible, sweet, juicy corn – either white, yellow or a mixture of both from the end of May through September. This recipe combines corn kernels with other summer vegetables, a dash of spice, a sprinkle of herbs, a grilled fish fillet, a topping of crème fraiche and a touch of lime. You can use any fish or seafood you choose. I've made this with Halibut, grilled Salmon and fresh Scallops. This succotash recipe is also great as a vegetable side dish or topped with grilled tofu it makes a satisfying vegetarian main course.
Ingredients
FOR THE SUCCOTASH
- 3 cups sweet corn kernels(about 3 ears)
- 1 cup diced zucchini (about 2 small ones)
- 1/2 cup diced sweet red pepper
- 1/2 cup diced sweet yellow pepper
- 1/2 cup chopped green onion (white and tender green part)
- 1 tbsp butter
- 1/4 cup chopped cilantro
- 2 tbsp finely chopped shallots
- 1/4 tsp red pepper flakes (or to taste)
- 1 tsp powdered cumin
- 1 tbsp fresh lime juice
- salt and pepper to taste
- 1 tbsp crème fraiche
FOR THE TOPPING
- 1 cup créme fraiche
- 1 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
FOR THE FISH
- 6 6 oz fish fillets (salmon, halibut, pike, scallops)
- 1 tbsp olive oil
- salt, pepper and cumin
Instructions
DIRECTIONS FOR THE SUCCOTASH
- Remove the husk and corn silk from each of the cobs. Using a sharp knife (a chefs knife works well for this) slice the kernels from the cob. See photo
- Dice the peppers, zucchini, shallots and green onions. Chop the cilantro
- Heat the butter in a large sauté pan. When melted and bubbling add the diced shallots, red pepper flakes and the corn. Cook over medium heat for several minutes or until the shallots become translucent. Now stir in the zucchini and red and yellow peppers and season with salt, pepper and the cumin. Continue to cook over medium heat until the vegetables are tender but still on the el dente side. If it seems a bit dry, add a little more butter or olive oil.
- Now stir in the cilantro, green onions, the one tablespoon of crème fraîche and the tablespoon of lime juice. Stir to combine, continue to cook one minute more and taste to correct seasoning.
DIRECTIONS FOR THE TOPPING
- Scoop the crème fraîche into a small mixing bowl. Add the fresh lime juice and chopped cilantro and mix to combine. Place in the refrigerator until you are ready to serve.
DIRECTIONS FOR THE FISH
- Using a paper towel, pat the filets dry, coat with just a bit of oil and season with salt, pepper and cumin.
- I prefer to cook the fish on the outdoor grill, but a cast iron pan on your stove top works well too. Cooking time varies and depends on method of cooking as well as particular taste. I prefer high heat on an outdoor grill. If the fillets are about an inch thick about 4 minutes on each side should cook them through but not overcooked.
TO SERVE
- May serve in individual serving platters and let everyone fix their own, of plate as shown in the photos.