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Jake’s Cajun Fish over Succotash–So Good, So Easy and Ready in 20 Minutes

Jake is a way better cook than I am! There I said it. And it’s so true. Not to mention he made this delicious fish over succotash in about 20 minutes, with almost no mess to clean up. As I watched and took photos for this blog I realized what his two secrets are–lots of butter and wine. No wonder it was delicious.

In New York he makes it with grouper or rock fish, but at Ralph’s in Laguna Beach he settled on halibut. He says he prefers a flakier fish, but I had no complaints. 

I was amazed how much flavor he coaxed out of just a few ingredients–but then again, there was the butter.

INGREDIENTS FOR JAKE’S CAJUN FISH OVER SUCCOTASH

 Here’s all you need for the succotash…oh…and the wine, butter and Parmesan.

Cut the kernels from the corn, slice tomatoes in half, and chop the green parts of the onions and add to the thawed lima beans.

Remember, you can get Slap Ya Mama on Amazon and you can use it on everything!

Season one side of the fish fillets with Slap Ya Mama.


Melt the butter in a saucepan.

Add the lima beans, tomatoes, corn and onions to the sauce pan. Stir in the wine. 

Heat the oil in the cast iron skillet and when very hot place fish seasoned side down. 

 While the fish is cooking grate some Parmesan into the succotash.

In about 5 minutes, flip the fish.

Continue to cook until done–don’t overcook. About 7-10 minutes total.

Occasionally stir the succotash while the fish cooks.

 Here’s Jake testing the doneness of the fish.

Serve in shallow bowls. Spoon the succotash into each bowl.

Carefully top with the fish.

Take a bite…and enjoy!

So next time you need to eat a great dinner in less than 20 minutes–here it is!

Happy Eating and Happy New Year!

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