This Cornmeal Crusted Halibut with Summer Succotash is a healthy and flavorful dish that combines crispy, golden fish with a fresh, colorful vegetable medley. The succotash, made with fresh corn, fava beans, and a mix of spices, creates the perfect balance to the delicate halibut. The dish is simple to make and highlights the flavors of summer, making it perfect for any occasion.

Full Recipe:

Ingredients

For the Cornmeal-Crusted Fish:

• 2 x 6-ounce halibut filets (or seabass, black cod, or tofu)

• 1 tbsp flour

• 1 tbsp cornmeal

• 1 tbsp coriander

• 1/4 tsp salt (plus extra pinch for seasoning)

• 1/4 tsp smoked paprika (optional)

• Olive oil for frying

For the Summer Succotash:

• 2 tbsp olive oil

• 1/2 cup diced onions

• 10-12 fava bean pods, shelled (or 1 cup shelled edamame or chopped okra)

• 1 poblano, pasilla, or bell pepper, diced

• 3 garlic cloves, minced

• 1/2 jalapeño, finely diced (optional)

• 2 ears of corn, shucked, kernels cut off

• 1/2 cup chicken broth (or vegetable broth)

• 1 lime

• 1-2 tsp cumin

• 1 tsp coriander

• 2 large pinches kosher salt

• Pinch of cayenne or chipotle powder (optional)

• 2 tbsp fresh cilantro

• Optional: bacon crumbles or butter

Directions

1. Prepare the Fish:

   • In a shallow bowl, combine flour, cornmeal, coriander, salt, and smoked paprika.

   • Dredge the fish fillets in the mixture, coating them well on all sides.

2. Cook the Fish:

   • Heat olive oil in a skillet over medium-high heat.

   • Add the coated fish fillets and sear for 3 minutes per side, until golden brown.

   • If the fillets are thick, transfer them to a preheated oven (350°F) to finish cooking for 5-7 minutes, until they reach your desired doneness.

3. Make the Succotash:

   • In another skillet, heat olive oil over medium-high heat.

   • Add onions and sauté for 2-3 minutes until softened.

   • Add the fava beans, poblano pepper, and sauté for 5 minutes.

   • Stir in garlic, jalapeño, fresh corn, and season with cumin, coriander, cayenne, and salt.

   • Pour in the broth, simmering for 5-7 minutes to reduce.

   • Stir in fresh cilantro and a squeeze of lime juice for a fresh finish.

4. Serve:

   • Plate the succotash and top with the crispy halibut (or tofu).

   • Garnish with additional cilantro and a lime wedge. Serve immediately.

Nutrients (Estimated per serving, makes 2 servings)

• Calories: 583 kcal

• Carbohydrates: 68.6g

• Protein: 45.1g

• Fat: 20g

• Saturated Fat: 3.2g

• Fiber: 13.2g

• Sugar: 23.2g

• Cholesterol: 84.5mg

Why Cornmeal-Crusted Fish Works So Well

There’s something undeniably satisfying about the combination of crispy, golden-brown breading and tender fish. The cornmeal crust on the halibut brings a perfect balance of crunch and texture without overpowering the fish itself. Unlike traditional breadcrumbs, cornmeal offers a slightly sweeter, coarser texture that crisps up beautifully, creating an irresistible golden finish. This makes it the perfect complement to delicate fish like halibut, seabass, or even tofu for a vegetarian option.

The seasoning of the cornmeal crust is equally important. A blend of coriander, salt, and smoked paprika adds depth and warmth, enhancing the flavor of the fish. The use of smoked paprika adds a subtle smokiness, which pairs beautifully with the fresh, bright flavors of the succotash and the natural sweetness of the corn.

Succotash: A Fresh, Vibrant Side

Succotash is a classic dish that traditionally combines beans, corn, and other vegetables. In this recipe, the succotash is given a fresh and spicy twist with the addition of jalapeño, poblano pepper, and a zesty lime finish. The vegetables—corn, fava beans (or edamame), and peppers—are sautéed to bring out their natural sweetness and crisp texture, making them the perfect pairing for the rich, crispy halibut.

The succotash is seasoned with a mix of cumin, coriander, and a pinch of cayenne or chipotle powder for a warm, spicy kick that complements the sweetness of the corn and the earthiness of the fava beans. The addition of fresh cilantro at the end provides a burst of freshness, while a squeeze of lime juice helps to balance the heat and bring everything together.

You can also adjust the succotash to suit your tastes. If you prefer more spice, add extra jalapeño or chipotle powder. For a more mellow version, reduce the amount of heat and let the natural sweetness of the vegetables shine through.

The Health Benefits of This Dish

Not only is Cornmeal Crusted Halibut with Summer Succotash a treat for the taste buds, but it’s also a healthy, balanced meal. Halibut is a lean, high-protein fish rich in omega-3 fatty acids, which are essential for heart health and overall well-being. The cornmeal crust adds crunch without excess oil, making it a lighter alternative to traditional breaded fish.

The succotash, packed with vegetables like corn, peppers, and beans, provides a variety of vitamins, fiber, and antioxidants. Fava beans, in particular, are an excellent source of protein, fiber, and folate, making them a great addition to a plant-based diet. The dish is low in saturated fat and high in fiber, which helps promote digestion and supports a healthy heart.

Additionally, the herbs and spices used in the succotash—like cumin, coriander, and cilantro—are not only flavorful but also contain various health benefits. Cumin, for example, has been shown to aid digestion, while coriander is known for its anti-inflammatory properties.

Why This Dish Is Perfect for Summer

This dish is ideal for summer meals because it showcases the best of seasonal produce and light, flavorful fish. The sweet corn, fresh beans, and vibrant peppers capture the essence of summer, while the cilantro and lime give it a refreshing kick. The halibut, light and delicate, is the perfect protein for warm weather, as it isn’t too heavy and complements the fresh, bright vegetables.

Whether you’re cooking for a family dinner or entertaining guests, Cornmeal Crusted Halibut with Summer Succotash is a showstopper that will leave everyone feeling satisfied without feeling sluggish. The dish is also incredibly versatile—if you can’t find fava beans, edamame or even peas work just as well, and the fish can be swapped out for seabass, cod, or a plant-based protein like tofu.

Serving Suggestions and Pairings

This dish pairs wonderfully with a variety of sides, depending on your preference. Here are a few ideas:

• With Rice or Quinoa: Serve the halibut and succotash over a bed of fluffy rice or quinoa to make the meal even heartier. The rice will soak up the juices from the vegetables and sauce, adding another layer of flavor and texture to the dish.

• With Roasted Potatoes: If you’re looking for something a bit more filling, roasted potatoes seasoned with rosemary and garlic complement the lightness of the halibut and the richness of the succotash.

• With a Fresh Salad: A light salad of mixed greens with a lemon vinaigrette adds a refreshing contrast to the warm, savory dish. The acidity of the dressing will balance the richness of the fish and the spices in the succotash.

• With White Wine: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with this dish. The acidity of the wine complements the freshness of the vegetables and the delicate flavor of the halibut.

Conclusion: A Simple, Flavorful Meal for Any Occasion

Cornmeal Crusted Halibut with Summer Succotash is the perfect dish for anyone looking to enjoy a healthy, flavorful meal that’s packed with the vibrant flavors of summer. The crispy halibut, rich in omega-3s, pairs perfectly with the fresh, earthy succotash made from sweet corn, fava beans, and peppers. With a simple yet delicious combination of spices and seasonings, this dish is ideal for weeknight dinners, family meals, or even special occasions.

It’s light, healthy, and satisfying, making it a dish everyone will love. Whether you serve it with rice, potatoes, or a fresh salad, Cornmeal Crusted Halibut with Summer Succotash will quickly become a staple in your kitchen.