Fish Fillets with Succotash
• 4 white fish filets (sole, grouper or sea bass)
• 1 ½ red onion, thinly sliced
• 1 can fava beans or peas
• 1/3 cup parsley, chopped
• 2 tomatoes, seeded and diced
• 1 can corn kernels
• 1 shallot, finely chopped
• 4 large basil leaves, chopped
• ½ tbsp. dill, chopped
• ½ tbsp. green onion, finely chopped
• 1 tbsp. red wine vinegar
• 3 tbsp. extra virgin olive oil
• 1 tbsp. canola oil plus another ½ tsp.
• Salt and pepper to taste
1. Preheat Oster® Multifunction Grill/Griddle, turning temperature control to 370˚F/190˚C.
2. Meanwhile, season fish with canola oil, and salt and pepper.
3. Prepare Succotash combining fava beans or peas, tomatoes, shallot, basil, dill, green onion, vinegar, oil, salt and pepper.
4. Mix onion and corn with ½ teaspoon of canola oil and transfer to the griddle, cook for about 5 minutes or until you see that they are slightly brown. When ready, add to the previous mixture.
5. Place fish filets on the grill and cook for 5 minutes on each side.
6. When fish is ready, transfer to plate to serve with the Succotash.
Note: Succotash is an American dish that consists mainly of corn and vegetables such as fava beans and peas. When fava beans are not available, they can be substituted for white beans. Since it is a simple dish with readily available ingredients, it became the most popular dish during the Great Depression (1929) in the United States and Latin America. It can also be served as an appetizer accompanied with tortilla chips.