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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