Wreckfish, Succotash, Tomato & Herbs June 23 2015 Posted in


For the Wreckfish

  • 4 (6-oz.) portions wreckfish
  • 8 Tbs. extra-virgin olive oil
  • Salt and fresh ground white pepper, to taste
  • 6 cups succotash (recipe follows)
  • 2 cups tomato & herbs

For the succotash

  • 2 Tbs. extra-virgin olive oil
  • 2 cups cooked corn
  • 2 cups blanched lima beans
  • 2 cups cooked local cowpeas
  • 4 Tbs. unsalted European butter
  • Salt and fresh ground white pepper, to taste

For the Sautéed Tomato and Herbs

  • 2 cup grape tomatoes, cut in half lengthwise
  • 4 Tbs. shaved shallot
  • 4 tsp. extra-virgin olive oil
  • 4 tsp. fresh minced garden herbs (parsley, basil, thyme)
  • Salt and fresh ground white pepper, to taste


For the Wreckfish:

Preheat oven to 350ºF. Heat a nonstick sauté pan over medium-high flame. Once pan is hot, add oil. Season fish on both sides with salt and pepper. Sear fish flesh-side down for one minute. Flip fish and place pan in oven. Cook for eight to 10 minutes, until brown.

For the succotash:

Heat pan over medium-high flame. Once hot, add oil, then remaining ingredients. Gently sauté until warm.

For the Sautéed Tomato & Herbs:

Gently warm in small sauce pot over a low heat. Add oil, shallots, and cook until translucent. Add all other ingredients, mix well and warm gently.

Assemble a half cup of succotash on plate. Stack wreckfish on top of succotash. Top with tomato and herbs and serve.