Spice-crusted Char over Succotash with Crisp Bacon
Makes 4 servings
1 teaspoon seafood seasoning
2 tablespoons finely chopped fresh thyme
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
4 (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
2 tablespoons canola oil
4 bacon slices
1 1/2 cups chopped red onion
1 cup chopped red bell pepper
1 1/2 teaspoons minced garlic
1 1/2 cups fresh or frozen whole kernel corn, thawed
1 1/2 cups fully cooked, shelled frozen edamame
1 1/2 tablespoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnish: fresh thyme sprigs
How to Make It
Combine first 4 ingredients; rub evenly over char fillets. Cook fillets, seasoned side down, in hot oil in a heavy ovenproof skillet over medium-high heat 2 minutes or until golden brown. Turn fillets over; place pan in oven, and bake at 425° for 5 to 9 minutes (depending on thickness of fillets) or until fish flakes with a fork.
Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
Sauté onion, red bell pepper, and garlic in hot drippings 3 minutes or until tender. Add corn and edamame; sauté 2 to 3 minutes or until hot. Remove from heat, and stir in chopped thyme, kosher salt, and black pepper. Divide succotash evenly among 4 individual plates or bowls; top with fillets, and sprinkle with crumbled bacon. Garnish, if desired.
Test Kitchen Tip: If you don't have an ovenproof skillet, transfer seared fillets, skin side down, to an oiled baking sheet and bake as directed. Searing fish before roasting gives it a beautiful caramelized crust.
I had orange roughy to use when I went searching for a recipe. Found this and made a couple changes but it was to use what I had on hand. I only had 1 slice of bacon so I used some pancetta with the bacon; had to add just a bit of olive oil and kept the heat turned down low so the pancetta would brown & crisp instead of burn. I used petite peas instead of the edamame and added maybe 1/4 C. chicken broth to the veggies as they cooked. Made couscous to serve as the
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