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Seafood and Summer Succotash

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  • Author: Carlene Thomas
  • Yield: 2 servings 1x


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.


  • 2 tilapia filets
  • 1/8 cup flour
  • salt and pepper
  • 1 teaspoon old bay seasoning
  • 1 1/2 Tablespoons butter


  • 1 teaspoon 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)
  • salt and pepper


  1. 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 the butter, add fish to cast iron and cook for 3 minutes on each side. Fish is done when golden brown on both sides and the meat flakes with a fork.
  2. 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.
  • Category: Main
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