One Southern-inspired dish, coming up! We combined one of our favorite white-fleshed fishes with a mild Cajun spice and served it alongside a colorful succotash of corn, green beans, and tomatoes. And of course there’s some potatoes thrown in there, too. A sprinkle of chives gives this dish a magazine- worthy finish.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Corn on the Cob
Bayou Spice Blend
Wash and dry all produce. Preheat the oven to 400 degrees. Thinly slice the potatoes into 1/8-inch rounds. Place in a single layer on a lightly oiled baking sheet. Season with salt and pepper. Drizzle with oil and turn to coat. Place in the oven for 20-25 minutes, flipping once, until golden brown.
Shuck the corn before cutting the kernels of the cob. Halve the grape tomatoes. Finely chop the chives. Trim and cut the green beans into ½-inch pieces.
Cook the succotash: Heat a drizzle of oil in a large pan over high heat. Add the corn, green beans, and tomatoes. Cook, tossing, for 3-4 minutes, until tender. Season with salt and pepper. Remove from the pan and set aside.
Heat 1 Tablespoon butter in the same pan over medium-high heat. Pat the rockfish dry with a paper towel. Season on all sides with the Bayou seasoning, salt, and pepper. Add the fish to the pan. Cook 3-4 minutes per side, until opaque and just cooked through.
Finish and plate: Stir half the chives into the succotash. Plate the roasted potatoes alongside the succotash. Top with the Bayou-spiced rockfish, and sprinkle with the remaining chives. Enjoy!