Applewood-smoked bacon imbues this upscale version of succotash with its sweet, smoky essence. Green soybeans replace the traditional limas.
Prep: 1 minute; Cook: 14 minutes
Oxmoor House APRIL 2009
1. Cook bacon in a large nonstick skillet over medium heat 7 minutes or until crisp.
2. While bacon cooks, sprinkle fillets evenly with 1/4 teaspoon salt and black pepper. When bacon is done, transfer it to paper towels to drain; crumble bacon.
3. Add fillets, skin sides up, to drippings in pan. Cook 4 minutes over medium-high heat or until browned. Turn fish over; add crumbled bacon, 1/4 cup water, and remaining ingredients to pan. Cover and steam 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fillets over succotash.
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