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Succotash Halibut made with sweet summer and vine ripe tomatoes.

Seared Halibut with Summer Succotash

Recipe by Jennifer Millsap, Shef Madres Catering
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Course Main Course
Servings 6 servings

Ingredients
  

For the succotash:

  • 2 tablespoons cooking oil
  • 2 cups sweet corn, cut off cobs
  • 2 cups green beans or Romano beans, trimmed and blanched
  • ½ cup shallots, finely diced
  • Salt to taste
  • Pepper, to taste
  • 1 tablespoon garlic, minced
  • ½ cup of shallots, diced small
  • ½ cup white wine, chardonnay preferred
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons unsalted butter
  • 3 tablespoons fresh flat-leaf parsley, diced, for garnish

For the halibut:

  • 2 tablespoons cooking oil, canola preferred
  • 6 6- ounce halibut filets
  • Salt, to taste
  • Pepper to taste

Instructions
 

  • Heat oil in large sauté pan on medium high heat. Sauté sweet corn and green beans with salt and pepper, about 2 minutes. Add garlic and shallots, sauté for 1 minute. Deglaze pan with white wine and reduce until nearly dry. Add tomatoes and butter, then season with salt and pepper to taste. Set aside, keeping warm in pan.
  • Pat halibut filets dry with paper towels. Season well with salt and pepper. Heat oil in large sauté pan over medium-high heat. Just before smoking point, add halibut filets to sauté pan (a very hot pan will ensure fish does not stick). Sear on one side until golden brown, then flip to finish cooking, about 5 to 7 minutes, depending on thickness of filet, to about 130 degrees F.
  • Plate succotash on serving platter or individual plates, top with halibut, garnish with parsley. Serve immediately.