Description
Flaky tilapia fillets meet a vibrant summer succotash. A quick, flavorful weeknight meal.
Ingredients
Units
Scale
- 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