Halibut with Orange-Parsley Butter and Succotash Re

Name: Halibut with Orange-Parsley Butter and Succotash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound bacon, small dice (about 3/4 cup); 1/4 medium red onion, minced; 2 medium garlic cloves, thinly sliced; 2 cups fresh or frozen white corn kernels; 2 cups fresh or frozen lima beans; 1 cup fresh or frozen black-eyed peas; Kosher salt; Freshly ground black pepper; 1/4 cup water; 2 tablespoons cider vinegar; 1 tablespoon unsalted butter; 4 (6-ounce) skin-on halibut fillets; Vegetable oil; Kosher salt; Freshly ground black pepper; Orange-Parsley Compound Butter

Servings: persons

1/4 pound bacon, small dice (about 3/4 cup)
1/4 medium red onion, minced
2 medium garlic cloves, thinly sliced
2 cups fresh or frozen white corn kernels
2 cups fresh or frozen lima beans
1 cup fresh or frozen black-eyed peas
Kosher salt
Freshly ground black pepper
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon unsalted butter
4 (6-ounce) skin-on halibut fillets
Vegetable oil
Kosher salt
Freshly ground black pepper
Orange-Parsley Compound Butter

1
Heat a medium saucepan over high heat.
2
When its hot, add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
3
Use a slotted spoon to transfer the bacon to paper towels and set aside.
4
Discard all but 1 tablespoon of the bacon drippings and return the pan to medium heat.
5
Add the onion and garlic and cook until softened and golden brown, about 3 to 4 minutes.
6
Stir in the corn, lima beans, and black-eyed peas and season well with salt and pepper.
7
Add the water and vinegar and stir to combine.
8
Reduce the heat to medium low and cook until the beans are tender, about 5 minutes.
9
Remove from heat and stir in the reserved bacon and butter.
10
Taste and adjust the seasoning as necessary.
11
Heat a grill or a seasoned grill pan to medium high (about 375 degrees F).
12
Pat the fish dry with paper towels, brush both sides with vegetable oil, and season well with salt and pepper.
13
Place the fish skin-side down on the grill or in the pan and cook until the flesh is firm and just opaque in the center, about 4 to 5 minutes per side.
14
Remove from the grill, immediately top with the compound butter, and serve over the succotash.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 pound bacon, small dice (about 3/4 cup), 1/4 medium red onion, minced, 2 medium garlic cloves, thinly sliced, 2 cups fresh or frozen white corn kernels, and more.

Yes, Halibut with Orange-Parsley Butter and Succotash Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut with Orange-Parsley Butter and Succotash Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions