Sufferin’ succotash! This is a twist on a traditional succotash by substituting edamame instead of lima beans. You can make it as spicy or as mild as you’d like. A pan seared swordfish with a touch of bright lemon brings out the flavors of this dish. This can be ready in about 20 minutes.
What You Will Need
Swordfish fillet (4-5 oz. per person)
diced yellow or red onion
Salt & Pepper
What to Do
Begin with the succotash by adding a dollop of olive oil to a sauce pan over medium high heat. Add your diced onion and saute for 2 minutes. Prepare your swordfish by rinsing and patting it dry with a paper towel. Trim out the blood line.
***Sugar Tip: When choosing your fish, seek out a piece where the blood line is bright red. Fish with gray bloodlines are no longer as fresh.
B wanted thinner pieces of swordfish to prevent the fish from drying out so he sliced the fillet in half lengthwise. That is optional but the cook times below reflect that decision. Add the edemame and corn to the succotash and stir. Turn heat down to medium low. Prepare your skillet by drizzling olive oil in the pan and turning the heat to medium high. Dip fish in the whisked egg then dredge through the bread crumbs on both sides. Place fish in the heated skillet and allow to cook for 5 minutes on each side. Drizzle with lemon juice while cooking being careful not to disrupt the breading. If you choose to add steamed broccoli, begin steaming when you drop the fish.
Finish off succotash by adding the diced tomatoes and slivered basil. Sprinkle with salt and pepper. Stir and reduce heat to a simmer until ready to serve. We paired this dish with a great white wine: 2009 Pouilly-Fuisse from France. You can find it for under $20 at K&L.
Additional Fish Recipes