Recipe courtesy of Laurie Lufkin
Total:
30 min
Active:
30 min
Yield:
5 servings
Level:
Intermediate

Ingredients

Succotash:
Cranberry Vinaigrette:
Fish:

Directions

Roughly chop the bacon and dried cranberries and set aside. Drain and rinse beans and set aside. Drain the corn, if necessary.

In a large nonstick skillet over medium heat, melt the butter and milk together. Add the corn, beans, chopped bacon and cranberries and stir to combine. Reduce heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season mixture with salt and pepper, to taste. Remove from heat, loosely cover and set aside until ready to serve.

While succotash is cooking, prepare the dressing. If you are very short on time, substitute store bought cranberry vinaigrette and add 1 tablespoon horseradish.

In the bowl of a food processor fitted with the blade, combine all ingredients except for salt and pepper. Pulse ingredients until cranberries are roughly chopped and dressing is emulsified. Season vinaigrette with salt and pepper, to taste. Set aside until ready assemble plates.

Rinse and pat fillets dry. Combine the flour and salt and pepper in a shallow dish. Coat fish on all sides with seasoned flour, shaking off the excess and set fillets aside.

In a large nonstick skillet over medium-high heat, melt butter and olive oil. Heat melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets. Cook 4 to 5 minutes on the first side and turn fillets over carefully. Continue cooking until flesh is firm and no longer opaque, about 5 more minutes. Remove fillets to a plate and set aside.

While fish is cooking, slice the tomatoes in half and assemble plates. Evenly distribute arugula among 5 plates and arrange in a small mound. When fish is cooked, lean the cod fillet against the arugula and place a scant cup of succotash on the plate touching both the fish and arugula. Drizzle 2 tablespoons cranberry vinaigrette over arugula and succotash and top greens with 6 tomato halves per plate.

Enjoy!

IDEAS YOU'LL LOVE

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Cod Cakes

Recipe courtesy of Lee Pinto

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pan Seared Rib-Eye Steaks with Cowboy Coffee Pan Blend

Recipe courtesy of Grady Spears

Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach

Recipe courtesy of Tyler Florence

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Brandade with Fresh Salted Cod

Recipe courtesy of Alice Waters|Kelsie Kerr

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Pan-Fried T-Bone Steak

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking