Get your favorite white fish, like tilapia, cook it up with simple seasonings in just a few minutes and serve it with a summer succotash bursting with flavors and colors.
An easy way to eat more fish: fool-proof tilapia with summer succotash salad.
When was the last time you ate fish? We go through periods of being absolutely obsessed with eating fish using a specific cooking method…and then go off of it for a few weeks. Last time our obsession hinged on lightly breading fish and baking it. Today’s fish recipe is so ridiculously fast (less than 10 minutes) and easy I’m hoping you’ll get hooked (HA!). 
I think so many people don’t eat fish because they’re overwhelmed by food safety. Either they’re not sure how to tell when it’s ‘done’ (I mean with chicken or beef you can cut it open and know easily with color), or they’re so concerned with making sure it IS ‘done’ the fish becomes over baked, dry and flavorless. To know if your tilapia is done cooking, you’re going for white and flaky. You could use a knife or a fork and cut into it and see the meat flake apart.
Today we are going to cook lightly floured tilapia in cast iron for three minutes on each side to yield a golden browned filet that’s lightly crisped and perfectly cooked. SO FAST! While today’s recipe pairs it with a summer succotash salad, you can easily pair it with steamed veggies, or stir fried veggies and rice, or put it on a sandwich. Quick pan cooking this fish is going to give you a cooking method you can use again and again.
SO GET CONFIDENT. COOK THE DAMN FISH.
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Seafood and Summer Succotash
- Total Time: 21 minutes
- Yield: Serves 2
- Diet: Omnivore, Pescatarian
Description
Flaky tilapia fillets meet a vibrant summer succotash. A quick, flavorful weeknight meal.
Ingredients
- 2 tilapia filets
- 1/8 cup flour
- salt and pepper
- 1 tsp old bay seasoning
- 2 tbsp (30 g) butter
- 1 tsp bacon pan drippings or butter
- 1/4 cup fresh or defrosted frozen corn
- 1/4 cup fresh or defrosted frozen baby lima beans
- 1 small tomato (sliced into rounds then cut into quarters)
- purple basil (any basil is fine)
Instructions
- In a shallow bowl, stir flour, salt, pepper, and Old Bay together.
- Dip each side of the tilapia filets into the flour.
- Heat a cast iron skillet with butter; add fish and cook for 3 minutes per side.
- Fish is done when golden brown on both sides and the meat flakes with a fork.
To make salad
- Heat fat of choice in a pan.
- Add defrosted or fresh corn and lima beans.
- Cook for 3–5 minutes until soft.
- Season with salt and pepper.
- Toss with cut fresh tomato and basil.
- Serve with hot fish.
Notes
- For a smokier flavor, use bacon fat instead of butter in both the fish and succotash.
- If using frozen corn and lima beans, ensure they are fully thawed before cooking to prevent a watery succotash.
- Leftover succotash can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fillet, 1/2 cup succotash
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
How do I know when the tilapia is fully cooked?
The tilapia is done when it turns white and flakes easily with a fork or knife. It should be cooked for about three minutes on each side to achieve this.
Can I use a different type of fish instead of tilapia?
Yes, you can substitute tilapia with other white fish, but keep in mind that cooking times may vary depending on the thickness and type of fish you choose.
What ingredients are in the summer succotash salad?
The summer succotash typically includes a mix of fresh vegetables like corn, bell peppers, and zucchini, which complement the tilapia nicely.
