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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

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
1 min
cook:
14 mins
total:
15 mins
Yield:
4 servings (serving size: 1 fillet and about 3/4 cup succotash)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

397 calories; calories from fat 42%; fat 19g; saturated fat 4.7g; mono fat 6g; poly fat 3.4g; protein 43.3g; carbohydrates 13.7g; fiber 3.2g; cholesterol 95mg; iron 1.6mg; sodium 468mg; calcium 49mg.
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