11959 Halibut with Orange-Parsley Butter and Succotash 40 mins 40 mins 4 servings Wed Aug 20 08:32:00 -0700 2008 Tue Aug 25 12:04:33 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11959 Tue, 25 Aug 2009 19:04:33 GMT Grilled fish atop lima beans, black-eyed peas, and corn Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn. Exploding with the tastes of summer, this grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn.

Game plan: You can make the orange-parsley butter weeks in advance and store it in the refrigerator or freezer until you’re ready to use it.

This dish can be made with frozen vegetables when you need a warm-weather fix during the colder months.

What to buy: Avoid Atlantic halibut, which is overfished; try to buy Pacific or Alaskan halibut instead.

Read more about grilling.

This recipe was also featured as part of our Cooking with Summer Ingredients story and our Easy Weeknight Dinners photo gallery.

]]> For the succotash:
  1. Heat a medium saucepan over high heat. When it’s hot, add bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Use a slotted spoon to transfer bacon to paper towels and set aside.
  2. Discard all but 1 tablespoon of the bacon drippings and return the pan to medium heat. Add onion and garlic and cook until softened and golden brown, about 3 to 4 minutes.
  3. Stir in corn, lima beans, and black-eyed peas and season well with salt and freshly ground black pepper. Add water and vinegar and stir to combine. Reduce heat to medium low and cook until beans are tender, about 5 minutes. Remove from heat and stir in reserved bacon and butter. Taste and adjust seasoning as necessary.
For the fish:
  1. Heat a grill or a seasoned grill pan to medium high (about 375°F). Pat fish dry with paper towels, brush both sides with oil, and season well with salt and freshly ground black pepper.
  2. Place fish skin side down on the grill or in the pan and cook until flesh is firm and just opaque in the center, about 4 to 5 minutes per side. Remove fish from the grill, immediately top with compound butter, and serve over succotash.
]]> http://www.chow.com/assets/2008/07/fish_succotash290.jpg Aida Mollenkamp 50 Main For the succotash::

]]> 409 1/4 pound bacon, small dice (about 3/4 cup)

]]> 54 1/4 medium red onion, minced

]]> 74 2 medium garlic cloves, thinly sliced

]]> 61 2 cups fresh or frozen white corn kernels

]]> 101 2 cups fresh or frozen lima beans

]]> 1 cup fresh or frozen black-eyed peas

]]> 1/4 cup water

]]> 2 tablespoons cider vinegar

]]> 1 tablespoon unsalted butter

]]> For the fish::

]]> 510 4 (6-ounce) skin-on halibut fillets

]]> Vegetable oil

]]> Orange-Parsley Compound Butter

]]> 2395 aida mollenkamp 1 chow 7596 summer ingredients 1042 third date 184 vegetables 7306 weeknight 10185 western 219 pork 5755 oink 20 seafood 349 fish 680 impressive 1605 dinner party 2747 make ahead 644 summer 1026 hot weather 388 healthy 21 main 747 grilling