Photo: Oxmoor House
Prep Time
1 Min
Cook Time
14 Mins
4 servings (serving size: 1 fillet and about 3/4 cup succotash)

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

How to Make It

Step 1

Cook bacon in a large nonstick skillet over medium heat 7 minutes or until crisp.

Step 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.

Step 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.

Cooking Light Fresh Food Fast

Ratings & Reviews

ameristralian's Review

July 12, 2010
This is amazing. Using the bacon grease gives the fish a crispy top, and the succotash a smoky flavor. I highly recommend this recipe. I didn't use the package of onions and bell peppers...I didn't understand how that fit in with the dish.