Striped Bass with Corn & White Bean Succotash
Prep Time: 20 min Cook Time: 15 min Serves: 2
This is a perfect dinner for a warm summer night when you want something savory and fulfilling but not too heavy. Prep in the kitchen is simple and quick, so you don't need to spend an hour over a hot stove. Everything in this dish is fresh and seasonal, ensuring bright and vibrant flavors. Pair this with a light white wine, a wheat beer, or a brisk cocktail like a Moscow mule or mint julep.
Light, fresh, and perfect for summer
ingredients:
- 2 half pound striped bass fillets (skin off)
- 1/2 cup fresh yellow sweet corn
- 1/2 cup fresh English green peas
- 1 cup fresh spinach
- 1/2 cup great northern beans (rinsed and drained)
- 1 tsp oregano
- 1 tsp chives
- 1 tsp parsley
- 1/4 cup thyme
- 1/2 lemon (zested and juiced)
- 1/2 tbs garlic (finely chopped)
- 1/2 tbs shallots (finely chopped)
- 4 tbs vegetable oil
- 1 tbs butter
- 1/4 vegetable stock
- Salt and pepper to taste
PREPARATION:
Preheat oven to 400 degrees. Remove fish from the fridge and season both sides liberally with salt and pepper. Set aside on a small plate. Seasoning and allowing the fish to come up to room temperature before you cook it will ensure a good sear and proper texture. Add half the vegetable oil to a large saute pan over med-high heat. When the oil shimmers, gently place the fish into the pan and immediately place in the oven for five minutes. After the five minutes flip the fish and place back over medium heat, adding the butter to the pan and basting the fish until the top is crispy and brown. Remove fish from the pan and let rest to the side tented in a piece of aluminum foil. Pour off any used oil and return pan to medium heat adding the remaining reserved vegetable oil. Add garlic and shallots to the pan, saute until fragrant and then add the corn. Once the corn has started to cook add the peas and then the beans, tossing occasionally. Finally add the spinach, tossing until it just starts to wilt. Season with salt and pepper and lemon zest and plate the corn mixture, positioning your fish atop the succotash and reserving the pan for one final step. Return the pan to medium heat, pour in vegetable stock and lemon juice and stir with a wooden spoon to lift the flavors off the pan. Simmer lightly. Toss in butter and herb mixture and lower heat, stirring sauce until thickened. Spoon sauce lightly over fish and serve.