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Halibut with Orange-Parsley Butter and Succotash Recipe

Halibut with Orange-Parsley Butter and Succotash
Difficulty: Easy | Total Time: | Makes: 4 servings

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.

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

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.

Read more about grilling.

This dish was featured as part of our recipe photo galleries on Summer Ingredients and Easy Weeknight Dinners.

INGREDIENTS

For the succotash:

  • 1/4 pound bacon, small dice (about 3/4 cup)
  • 1/4 medium red onion, minced
  • 2 medium garlic cloves, thinly sliced
  • 2 cups fresh or frozen white corn kernels
  • 2 cups fresh or frozen lima beans
  • 1 cup fresh or frozen black-eyed peas
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup water
  • 2 tablespoons cider vinegar
  • 1 tablespoon unsalted butter

For the fish:

INSTRUCTIONS
For the succotash:

  1. Heat a medium saucepan over high heat. When it’s hot, add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Use a slotted spoon to transfer the 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 the onion and garlic and cook until softened and golden brown, about 3 to 4 minutes.
  3. Stir in the corn, lima beans, and black-eyed peas and season well with salt and pepper. Add the water and vinegar and stir to combine. Reduce the heat to medium low and cook until the beans are tender, about 5 minutes. Remove from heat and stir in the reserved bacon and butter. Taste and adjust the seasoning as necessary.

For the fish:

  1. Heat a grill or a seasoned grill pan to medium high (about 375°F). Pat the fish dry with paper towels, brush both sides with vegetable oil, and season well with salt and pepper.
  2. Place the fish skin-side down on the grill or in the pan and cook until the flesh is firm and just opaque in the center, about 4 to 5 minutes per side. Remove from the grill, immediately top with the compound butter, and serve over the succotash.
    Write a review | 6 Reviews

  • I haven't tried this yet, but you could use turkey bacon instead

  • I too love bacon but my partner doesn't eat it....I added a bit less than a teaspoon of crushed dried chipotle pepper, plus crumbled in about four ounces of soy chorizo (Trader Joe's brand, which is great!).

    We loved the succotash, loved the halibut, and loved the compound butter. There I substituted garlic salt and cilantro for salt and parsley, and it's just perfect.

  • sounds really good but i just do not like fish.

  • If you find bacon a problem try this product. it would do the job.

    http://www.baconsalt.com/

    I bought three flavours and my boiled eggs have never been the same since

  • The minced chipotle idea sounds good. I don't eat pork bacon either. You might try beef or turkey bacon for a reasonable substitute.

  • Sounds like a good recipe. I don't eat bacon but like the smokiness it imparts. What I think I'll do in this case is use
    minced chipotle (in adobo or dry and rehydrated) sauted in either olive oil or butter. That ought to do the trick!

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