Cornmeal Crusted Halibut with Summer Succotash Recipe
A delicious recipe for Cornmeal and Coriander Crusted Fish (halibut, sea bass, black cod or tofu) served over a fresh Summer Succotash.
How to Make the Best Cornmeal Crusted Halibut with Summer Succotash
This cornmeal crusted halibut with summer succotash is the perfect dish to celebrate the bounty of summer produce. The combination of a crispy, coriander-spiced crust on tender halibut paired with a vibrant medley of fresh corn, fava beans, and peppers creates a restaurant-quality meal that’s surprisingly easy to make at home.
The secret to perfect pan-seared fish is getting a good sear on the first side before flipping. The cornmeal and coriander crust adds a wonderful texture and subtle nutty, citrusy flavor that complements the mild sweetness of the halibut beautifully. Finishing the fish in the oven ensures it cooks evenly without overcooking the exterior.
The summer succotash is the real star here—fresh corn kernels, tender fava beans, and a touch of heat from jalapeño all come together with bright lime and fresh cilantro. This dish is versatile enough to work with sea bass, black cod, or even tofu if you’re looking for a plant-based option.
Cornmeal Crusted Halibut with Summer Succotash
A delicious recipe for Cornmeal and Coriander Crusted Fish (halibut, sea bass, black cod or tofu) served over a fresh Summer Succotash.
Ingredients
Cornmeal Crusted Fish
Summer Succotash
Instructions
Prepare the Fish
- Preheat oven to 350F.
- Mix flour, cornmeal, salt and spices together in a wide shallow bowl, big enough for dredging the fish or tofu.
- Heat oil in a skillet over medium high heat. Dredge fish or tofu in the cornmeal mixture and place in the hot skillet, searing until golden brown, about 3 minutes.
- Turn over, turn heat down to medium. Cook 2-3 more minutes, and place in a warm oven until cooked to your desired doneness.
Make the Succotash
- In a large skillet, heat oil over medium high heat. Add onions and sauté for 2-3 minutes.
- Turn heat down to medium, add fava beans and poblano pepper and cook for 5 minutes, stirring occasionally, lowering heat if necessary.
- Add garlic, jalapeño, fresh corn and salt and spices and cook 2-3 minutes. Add broth and simmer until reduced. For extra richness, you could add bacon crumbles or a dollop of butter.
- Squeeze half of a small lime and fold in the cilantro. Taste and adjust salt and lime. Turn heat off.
- Divide among bowls and place the fish or tofu over top, garnishing with fresh lime and cilantro.
Notes
- You can substitute halibut with sea bass, black cod, or even tofu for a vegetarian version.
- If fava beans are not available, shelled edamame or chopped okra work as great alternatives.
- For extra richness, add bacon crumbles or a dollop of butter to the succotash.
