A delicious recipe for Cornmeal Crusted Halibut served over a fresh summer succotash made with fresh corn and optional fava beans. Vegan-adaptable!
Strolling through the farmer’s market this beautiful Saturday morning,I stumbled upon fresh fava beans. And this is how this recipe for Cornmeal Crusted Halibut with Summer Succotash came to be. Don’t worry, if fava beans are not in your area, you can easily substitute them with edamame or even okra.
Also, This recipe can easily be made vegan with tofu!
And if you are new to fresh fava beans, this is a very easy way to introducethem into your dinner- addingthem into afresh summer succotash. Top the succotash with a piece of crispy, Coriander and Cornmeal – crusted fish ( or tofu filet) and you have a very satisfying meal.
Make the Summer Succotash
Shelling a fava bean is very much like shelling a pea pod. You just tug on little string and pull it down and the pod opens up easily. Inside there are four to five plump creamy green-colored beans. It really doesn’t take long to shell them from their pods.
Their “second skin” however is a different story. There are many people who are proponents of removing this tough outer skin. To me, it is not that important. I don’t really mind the chewy skin, but it may be off-putting to some. In any case, it is not hard to remove the skin; just a little time consuming.
The outer skin of the fava bean is best removed after a quick one-minute blanch in boiling salted water.
Shock in cold water, and pinch one end of the bean, popping the inner brightly colored bean out.
Now I have to admit, for this recipe, I did not remove the second skin. This is up to you. To soften the skin a bit, I sautéd them for a few minutes with the onion and garlic and added a generous splash of veggie stock and simmered on low for 7 minutes. Then I added the rest of the ingredients. They are toothsome, but I don’t mind this.
The onions, garlic, fava beans, peppers and corn were sauteed until tender. Once seasoned, toss in a little chopped cilantro and squeeze of citrus right before serving.
Prepare the Halibut (or Seabass, Black cod, salmon or Tofu)
Make the cornmeal coating!
The coating for the fish is a mix of flour, coriander, salt and pepper and a little corn meal for a good crunchy texture.
For our dinner, I chose seabassfor myself, and halibut for Brian. Brian is not a fan of super oily fishes like sea bass, and the halibut was a great substitution for him. He did, however eventually venture over to my plate and try the sea bass, and to my surprise, liked it too.
I must say the Tofu is really delicious too! See recipe notes.
In a hot skillet, with a mix of canola oil and olive oil, brown the coated fish on all sides. If they are a particularly thick cut like these, place in a warm oven for a few minutes until your desired doneness.
Plate the seared halibut over the warm succotash.Top with with lime and a few cilantro sprigs.
There you have it…Cornmeal Crusted Fish with Summer Succotash, a healthy delicious meal, perfect for summer!
More Halibut recipes you may enjoy!
- Mushroom Dusted Halibut
- Halibut with Lemony Zucchini Noodles
- Fennel Crusted Halibut with Asparagus Sauce
- Spring Pea Risotto with Halibut
Cornmeal Crusted Halibut with Summer Succotash
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- Author: Sylvia Fountaine | Feasting at Home Blog
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 2 1x
- Category: Main
- Method: stovetop
- Cuisine: Northwest
Description
A delicious recipe for Cornmeal and Coriander Crusted Fish ( halibut, sea bass, black cod OR Tofu ) served over a fresh Summer Succotash.
Ingredients
Scale
- 2 x 6 ounce Halibut Filets ( or seabass, black cod, or tofu filets)
- 1 tablespoon flour
- 1 tablespoon cornmeal
- 1 tablespoon coriander
- ¼ teaspoon, plus extra pinch of salt
- ¼ teaspoon smoked paprika – optional
Summer Succotash:
- 2 Tablespoons olive oil
- ½ cup onions- diced
- 10–12 fava bean pods, shelled (or sub 1 cup shelled edamame, or chopped okra)
- 1 poblano, pasilla or bell pepper, diced
- 3 garlic cloves- minced
- ½ a jalapeno- finely diced (optional)
- 2 ears of corn, shucked, kernels cut off
- ½ cup chicken broth or stock
- 1 lime
- 1–2 teaspoonscumin
- 1 teaspoon coriander
- 2 large pinches kosher salt
- Pinch cayenne, or chipotle powder- optional
- 2 tablespoons or more, fresh cilantro
Optional additions- bacon crumbles, butter, other veggies like zucchini, red bell pepper,
Instructions
- Preheat oven to 350F
- Mix flour, cornmeal, salt and spices together in a wide shallow bowl, big enough for dredging the fish or tofu.
- To make fish heat oil in a skillet, over medium high heat. Dredge fish or tofu in the Cornmeal mixture and place in the hot skillet, searing until golden brown, about 3 minutes. Turn over, turn heat down to medium. Cook 2-3 more minutes, and place in a warm oven, until cooked to your desired “done-ness”.
- Make the succotash – In a large skillet, heat oil over medium high heat. Add onions, and sauté for 2-3 minutes. Turn heat down to medium, add fava beans and poblano pepper and and cook for 5 minutes, stirring occasionally, lowering heat if necessary.
- Add garlic, jalapeño, fresh corn and salt and spices and cook 2-3 minutes. Add broth, and simmer until reduced. For extra richness, you could add bacon crumbles or a dollop of butter.
- Squeeze a half of a small lime, and fold in the cilantro .
- Taste and adjust salt and lime. Turn heat off.
- Divide among bowls and place the fish or tofu over top, garnishing with fresh lime and cilantro
Notes
If using tofu, cut into 1-inch slabs, and pat try. Season with extra salt, then dredge.
Fava beans can be prepped ahead. Succotash can be cooked ahead and reheated.
Nutrition
- Serving Size: ½ of the recipe
- Calories: 583
- Sugar: 23.2 g
- Sodium: 1927.6 mg
- Fat: 20 g
- Saturated Fat: 3.2 g
- Carbohydrates: 68.6 g
- Fiber: 13.2 g
- Protein: 45.1 g
- Cholesterol: 84.5 mg
