Name: Maryland Succotash & Blue Catfish
Ingredients: 4 each Local Corn Ears (kernels cut off); 1 each Jumbo Yellow Onion (small diced); 1 pint Limabeans, Peas or Green Beans (cut the green beans to match the size); 1 pint Cherry Tomatoes (halved); 1 tbsp Garlic (minced); 2 tbsp Italian Parsley (minced); 2 tsp Thyme (picked); 3 tbsp Extra Virgin Olive Oil; Salt & Pepper (to taste); 4 each Blue Catfish Filets (6 oz); 3 tbsp Extra Virgin Olive Oil; Salt & Pepper (to taste)

Maryland Succotash & Blue Catfish

Servings: 4 people

Ingredients

Maryland Succotash

4 each Local Corn Ears kernels cut off
1 each Jumbo Yellow Onion small diced
1 pint Limabeans, Peas or Green Beans cut the green beans to match the size
1 pint Cherry Tomatoes halved
1 tbsp Garlic minced
2 tbsp Italian Parsley minced
2 tsp Thyme picked
3 tbsp Extra Virgin Olive Oil
Salt & Pepper to taste

Pan Seared Blue Catfish

4 each Blue Catfish Filets 6 oz
3 tbsp Extra Virgin Olive Oil
Salt & Pepper to taste

Instructions

Maryland Succotash

Heat olive oil in a large saute pan or cast iron skillet
Saute the garlic, corn, onions, beans & cherry tomatoes
Once the vegetables have been slightly browned, stir in the herbs & season to taste
Garnish with some sliced radish and thyme sprigs

Pan Seared Blue Catfish

Heat olive oil in a cast iron skillet & place the fish in the pan skin side down first
Season the top with salt and let the fish sear for 3-5 minutes until golden brown
Flip the fish, season with salt & pepper, then finish in the oven at 350° until the internal temperature of the fish is at least 145°
Serve on top of Maryland Succotash

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