Black Cod with Succotash
(Courtesy of Brian Parks, executive chef, Coast Restaurant & Bar; Thanks to Edible Santa Barbara for printing this recipe in their Spring 2012 edition)
Ingredients
- Two 6-ounce portions black cod
- 1 ear white corn
- ¼ cup fava beans
- ¼ cup spring onions or cipollini onions
- ¼ cup baby zucchini
- ¼ cup grape tomatoes
- ¼ cup baby spinach
- 2 ounces olive oil
Preparation
In a cast-iron pan or good-quality stainless steel pan, heat up 1 ounce of the olive oil over medium to high heat. Season the black cod with salt and pepper, and place skin side down in the pan, cooking for 5 minutes. Flip the fish over and lower the heat to finish the cooking process. The meat will have a light, flaky feel and will separate slightly when done.
In a sauté pan, heat the remaining olive oil. Have the fava beans cleaned and blanched, and the corn should be removed from the cob. Add the corn and fava beans to the sauté pan, and cook over medium heat. Try not to get any caramelization on the vegetables when cooking. Slice the zucchini into thin rounds and add to the pan. Halve the tomatoes and add with the spinach to the pan. Season to taste with salt and pepper. Place the succotash on the plate and the perfectly cooked black cod on top. Serve immediately.
