Pan Seared Cod with Succotash
This recipe is so easy you can cook it in the dark with one hand. Literally. I know because I did exactly that when I made this recipe for a charity dinner. It was a “Dining in the Dark” event…and I had a broken arm from a motorcycle accident. Thankfully, I had a sous-chef to prep the onion, garlic, tomatoes, and basil. But I was able to do the rest with one arm.
- 3 tablespoons canola oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried chili flakes
- 2 cups frozen corn, thawed
- 1 (10-ounce) package frozen lima beans, thawed
- 1 cup cherry tomatoes, halved
- 2 tablespoons cider vinegar
- 10 basil leaves, plus extra for garnish, roughly chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 6-ounce cod fillets, 1 inch thick, skinless
- Heat 2 tablespoons canola oil over a medium-high heat in a large nonstick skillet. Add onion, lower heat to medium, and cook for 5 minutes or until onion is softened.
- Add garlic and chili flakes together to the pan and cook for 1 minute.
- Stir in corn, lima beans, and tomatoes and cook until tomatoes start to soften, about 4 to 6 minutes. Stir in vinegar and basil. Cover and keep warm.
- In another large nonstick skillet, heat remaining 1 tablespoon canola oil until beginning to shimmer.
- Season cod on both sides with salt and pepper. Then place fish carefully into pan, rolling the fish away from you so the oil does not splatter. Cook on each side for 3 to 4 minutes until cooked all the way through.
- Spoon succotash onto plates. Place fish on top. Garnish with some extra fresh basil leaves and serve.