Market Fish Recipe
butterbean succotash, corn, bell pepper, tasso ham, creamy corn puree
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Succotash
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced bell pepper and tasso ham, and sauté for about 3-4 minutes until the pepper is tender.
- 2
Add Butterbeans and Corn
Stir in the butterbeans and corn. Season with salt and black pepper to taste. Cook for an additional 5 minutes, stirring occasionally, until heated through.
- 3
Cook the Fish
In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the fish fillets with salt and black pepper. Add the fillets to the skillet and cook for about 3-5 minutes on each side, or until the fish is golden and cooked through.
- 4
Prepare the Corn Puree
In a blender, combine the creamy corn puree with a splash of water if needed to reach desired consistency. Blend until smooth.
- 5
Plate the Dish
On each plate, spoon some of the creamy corn puree, add a portion of the succotash, and top with a fish fillet. Garnish with chopped fresh parsley.
