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Cornmeal Crusted Halibut with Summer Succotash
Ingredients
- 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
- Summer Succotash:
- 2 Tablespoons olive oil
- ½ cup onions- diced
- 10–12 fava bean pods, shelled
- 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- juice
- 1 tablespoon cumin
- 1 teaspoon coriander
- 2 large pinches kosher salt
- Pinch cayenne, or chipotle powder– optional
- 2 tablespoons or more, fresh cilantro
- Optional additions- bacon crumbles, butter, other veggies like zucchini, red bell pepper,
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