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Broiled Fish Fillets with Succotash

175 g Dried butter; (lima) beans
100 g Rindless smoked streaky bacon; in one piece, 1 small onion, chopped
1 tb Sunflower oil; if needed
300 ml Fresh chicken stock
3 Ears sweetcorn
50 ml Double cream
4 Pieces unskinned thick striped bass or; (175-225g) haddock fillet
15 g Butter; melted
2 tb Chopped chives; extra to garnish
Salt and freshly ground black pepper


1 Put the dried beans into a pan and cover with plenty of water. Bring to the boil, cover, remove from the heat and soak for two hours.

2 If you're going to barbecue the fish, make sure you light it a good 40 minutes before cooking it. Cut the bacon into 5mm/ 1/4" dice, put into a pan and cook on a low heat until the fat begins to melt.

3 Raise the heat a little and fry in its own fat until crisp and golden. Add the onion and sunflower oil if dry and cook for five minutes until soft.

4 Drain the beans and add with the stock. Simmer gently for 25 minutes until just tender and the stock is well reduced. Stand the sweetcorn up on a chopping board and slice away all the kernels. Add the sweetcorn to the beans and cream and simmer for five minutes.

5 If you are going to grill the fish, preheat to high. Brush both sides of the haddock pieces with butter and season. Place skin-side down on the barbecue or skin-side up on a lightly oiled baking sheet or the rack of the grill pan and cook for 7-8 minutes.

6 Stir the chives into the beans and season. Spoon the mix into four warmed soup plates and top with the haddock. Scatter over the chives and serve.


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