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Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
Succotash is one of those dishes that just screams summer to me. The combination of sweet corn, juicy cherry tomatoes, buttery lima beans, and tender okra creates a side dish that's rich, fresh, and packed with flavor. It also happens to be the perfect match for blackened catfish. The fish develops a deeply savory, spice-crusted exterior with smoky, peppery notes that contrast so well with the sweetness of the vegetables.
What I love most about this meal is the way every bite delivers something a little different. The corn adds pops of sweetness, the tomatoes bring a touch of acidity, and the cider vinegar brightens the whole skillet. Meanwhile, the catfish is flaky and mild, making it the ideal canvas for bold blackened seasoning. A little butter ties everything together, while fresh parsley and a squeeze of lemon add the perfect finishing touch.
The result is a colorful dinner that's full of flavor—spicy and sweet, smoky and bright, hearty and fresh all at once. This meal is satisfying on its own, but it's also delicious with cornbread, baked potatoes, or a simple green salad.
Is blackened catfish spicy?
The spice level depends on the blackened seasoning you use. Most blends are moderately spicy, but you can adjust the heat by using less seasoning or choosing a milder blend.
Can you make the succotash ahead of time?
Yes. The succotash can be prepared up to a day in advance and reheated just before serving. Add a splash of broth if it needs a little extra moisture when reheating.
How long will leftover succotash keep?
Store any leftovers separately in airtight containers in the fridge. The succotash will keep for up to three days, and any leftover catfish will keep for up to one day.
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Ingredients
- 5 Tbsp. salted butter, at room temperature
- 4 Tbsp. olive oil
- 3 garlic cloves, finely chopped
- 1 small yellow onion, chopped
- 1 1/2 cups fresh or frozen sliced okra
- 2 cups fresh or frozen shelled lima beans
- 1 cup low-sodium chicken broth
- 1 1/2 tsp. kosher salt, plus more to taste
- 1 tsp. black pepper
- 1 tsp. fresh thyme leaves
- 3 cups fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- 2 Tbsp. apple cider vinegar
- 4 green onions, sliced
- 6 (6- to 8-ounce) catfish fillets (or use tilapia or mahi-mahi)
- 6 Tbsp. blackened seasoning
- 3/4 cup fresh parsley, chopped
- Lemon wedges, for serving
Directions
- Step 1Melt 2 tablespoons each butter and olive oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring frequently, until the onion is translucent, about 3 minutes. Add the okra and cook, stirring frequently, until softened, about 5 minutes.
- Step 2Stir in the lima beans, chicken broth, salt, pepper, and thyme. Bring to a simmer over medium-low heat; cook, stirring occasionally, until the beans are tender, about 5 minutes. Add the corn, cherry tomatoes, and vinegar. Simmer, stirring occasionally, until the liquid is mostly evaporated and the tomatoes are softened, about 5 minutes. Remove from the heat and fold in the green onions and 1 tablespoon butter. Add salt to taste.
- Step 3Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 30 seconds. Pat the catfish dry and brush with the melted butter. Sprinkle heavily on both sides with the blackened seasoning, pressing to adhere.
- Step 4Heat a large skillet over medium-high heat until very hot. Add the remaining 2 tablespoons olive oil. Working in batches, add the fish to the pan and cook until a crust forms and the fish is opaque throughout, 2 to 3 minutes per side. Remove to a platter. Top with the parsley and serve with lemon wedges and the succotash.
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