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cornmeal encrusted rockfish with sweet corn succotash

January 11, 2012

rockfish and succotash 1


in an attempt to try and use up the remaining corn we had in the freezer from tomas and his mother’s crate full of corn deal, i decided to make a light succotash to go along with some light fish to continue to the “light food” trend.  since i can no longer use real panko to bread the fish, i decided to use some of the Pan tomas keeps around for arepas instead.

since the rockfish was so light, i decided to step up the breading a bit by adding some yummy spices!  it turned out really well – having great flavor, but still be light enough to feel like i didn’t just eat something heavy and greasy!  the succotash included some of my all-time fav ingredients, and is something i love to whip together in the summer, adding in some chicken sausage and avocado and calling it dinner!  it’s also great to throw on top of rice or even in pasta for a great light summer dish!  getting a wee taste of summer was refreshing after heavy holiday food – i am now grateful that they had so much sweet corn left over (but don’t tell him i said so, that’ll be our little secret!).

i will definitely be coming back to this breading on the fish in the future, and may even try it on chicken sometime and bake it for a nice light texture!


rockfish and succotash 2


serves 2

for fish

2 6oz portions any light white fish

1 cup Pan cornmeal

1 egg, lightly beaten with 1 T water

1/4 t paprika

1/8 t sweet onion sugar (optional)

1/8 t cumin

pinch cayenne pepper

1 t sea salt

olive oil

toss all the dry ingredients in a small bowl, then spread out on a plate.  dip a fillet in the egg wash so that it covers every spot on the fish.  dredge the fish next in the dry mix so that it covers all sides.  repeat for the second fillet.  saute the fish in a cast iron skillet (or any other non, non-stick skillet or griddle) for 2-3 minutes per side.  time may vary depending on the thickness of the fish.  cook until flaky.

for succotash

1 1/2 cups fresh or frozen corn kernals

1/2 cup baby heirloom tomatoes, cut in half

2 scallions, cut on a bias

1/2 sweet onion, diced

1/2 red pepper, diced

olive oil


saute the red pepper and onion in 2 T olive oil until soft.  add in the corn and cook until warm.  toss in the tomato and scallions and mix well.  season with salt and pepper and serve over the fish.

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