Blackened Fish Over Edamame Corn Succotash à la Root
Pairs Well With
2 cups (about 1 large) sweet onion, chopped
2 slices bacon, chopped
2 tablespoons olive oil
1 tablespoon butter
1 16-ounce bag of sweet corn or 3 fresh ears, kernels cut from the cob
1 12-ounce bag of frozen or fresh shelled edamame
2 tablespoons red wine vinegar
Salt and pepper to taste
1 teaspoon sugar
2 plum tomatoes, chopped
1 medium red pepper, chopped
½ cup chicken broth, approximate
3 tablespoons torn basil
2 tablespoons chopped green onion
Blackening spice to taste (Bill uses Chef Paul Prudhomme’s seasoning blend; Merry used an organic Cajun spice blend)
4 4-ounce pieces salmon (or Mahi Mahi)
Wash and dry fish, spray or rub with olive oil; add blackening spice to taste and set aside.
In medium skillet, sauté bacon and onion for about 3 minutes until soft. Add butter and corn and cook another 3 minutes until lightly charred. Add edamame and sauté for 3-4 minutes. Stir in vinegar, pepper, salt, sugar, tomatoes and red bell pepper. Cover and cook until everything is soft, adding chicken broth as needed to maintain moisture. Add green onions and basil just before serving.
Grill fish on BBQ for about 3 minutes on each side, depending on thickness. Plate the fish on top of several large spoonfuls of the succotash. Serve.
Bill Root submitted this delicious dish to our Win a Magnum contest and came out a winner! He paired it with the Russian River Valley Pinot Noir.