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Grilled Fish and Corn Succotash

If you enjoy grilling, this is the dish for you. This colorful meal is full of flavor. A medley of grilled veggies in a sweet creamy succotash topped with a light, flaky grilled fish. Let's eat.
Important Tip: Prep the day before
Prep Time1 day
Cook Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Grilled Fish, Seafood
Servings: 4 people

Ingredients

  • THE FISH
  • 4 Fish Filets
  • 1 tablespoon dried basil
  • 1 tablespoon dried crushed rosemary
  • 1 tablespoon dried parsley
  • 1 teaspoons sea salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • 1/4 cup olive oil
  • THE CRAB MEAT
  • ½ lb crab meat
  • 1/4 tsp olive oil
  • 1/4 tsp garlic
  • 1/2 tsp red pepper
  • 1 tsp lemon juice
  • 1/4 CUP white wine
  • THE VEGGIES
  • 1 lb Green Lima beans
  • 3 large ears corn see corn prep
  • 1/4 cup olive oil
  • 2 large zucchini
  • 1 red bell pepper medium
  • ½ purple onion medium
  • THE SAUCE
  • 1 clove garlic
  • ½ tsp basil
  • ¼ cup white wine vinegar
  • 1 tsp black pepper
  • ½ cup greek yogurt

Instructions

Preparing the corn

  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place. Put the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove corn from water and shake off excess. Place the corn on the grill, Cover and grill for 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks. During the last 2 minutes of grilling pull the husks off one side of the corn and place face down in order to get grill marks on the corn.

Preparing the Fish

  • Can be prepared the night before. IMPORTANT TIP: Do not add acidic ingredient to the marinade. The acids in lemons and limes will cook the fish. If you choose to add acidic ingredients Only add to marinade 10-15 minutes before cooking.
  • In a large Ziploc bag pour 1/4 cup of olive oil. Add dried herbs. Add fish and let marinate for a minimum of 2 hours. You can marinate overnight with oil and herbs.
  • When ready to cook, place each piece of fish on parchment paper and grill for 10-12 minutes

Preparing The Veggies

  • Slice the zucchini into long strips. Cut the bell pepper in quarters. Cut the purple onion into rings. Drizzle with olive oil and lay on hot grill. Flip veggies over as needed. total cook time about 8-10 minutes, leave the zucchini whole. Cut the bell pepper into thin slices and separate onion rings. Place all veggies on a platter and set aside.
  • Cook Lima beans until tender, Drain all water from beans. Cut grilled corn off of the cob and add to Lima beans. Add grilled veggies. Slowly pour in cream sauce and toss lightly.

Preparing Cream Sauce

  • Drizzle olive oil into sauce pan. Add minced garlic until fragrant. add basil and white wine vinegar. Bring to a slow boil. Reduce heat down to low. Whisk in the yogurt. Make sure the heat is low; you do not want it to boil or it will curdle. Add pepper. Cook for 2 to 3 minutes on very low heat until the the flavors have combined. 
  • Can be prepared the day before use for flavors to marry

Preparing The Crab Meat

  • Heat oil in a sauce pan over medium heat. Add garlic and cook until fragrant.
     Add red pepper, lemon juice, white wine. Bring to a boil and cook 5 minutes. Gently stir in crab meat. Add salt & pepper to taste.

Presentation

  • Lay down 2 slices of the grilled zucchini
    Place a scoop of creamy corn succotash on top of zucchini
    Add grilled fish on-top of succotash
    Top with small scoop of crab meat
    Garnish with grilled red pepper
    Enjoy