Cornmeal Crusted Halibut with Summer Succotash
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Cornmeal Crusted Halibut with Summer Succotash

NUTRITION · PER SERVING50M COOK
CAL 23%·PRO 79%
CARBS 37G32% OF CAL
8G FIBER0G ADDED0G INTRINSIC20G OTHER9G TOTAL SUGAR
FAT 19G37% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cornmeal-crusted halibut served over a colorful summer succotash with corn, beans, and chilies. A fresh seasonal main course.

mainamericanfishdairy free
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Nutrition & ingredients

Ingredients

serves 2
  • 2 x 6 ounce Halibut Filets ( or seabass, black cod, or tofu filets)
  • 1 tablespoon flour
  • 1 tablespoon cornmeal
  • 1 tablespoon coriander
  • ¼ teaspoon, plus extra pinch of salt
  • ¼ teaspoon smoked paprika – optional
  • 2 Tablespoons olive oil
  • ½ cup onions- diced
  • 10-12 fava bean pods, shelled (or sub 1 cup shelled edamame, or chopped okra)
  • 1 poblano, pasilla or bell pepper, diced
  • 3 garlic cloves- minced
  • ½ a jalapeno- finely diced (optional)
  • 2 ears of corn, shucked, kernels cut off
  • ½ cup chicken broth or stock
  • 1 lime
  • 1-2 teaspoons cumin
  • 1 teaspoon coriander
  • 2 large pinches kosher salt
  • Pinch cayenne, or chipotle powder- optional
  • 2 tablespoons or more, fresh cilantro
PREP
25M
SODIUM
1050MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.