Bayou-Spiced Rockfish
with Southern Succotash and Crispy Roasted Potatoes
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Rockfish
(Contains Fish)
1 unit
Corn on the Cob
6 ounce
Green Beans
4 ounce
Grape Tomatoes
12 ounce
Russet Potato
¼ ounce
Chives
1 tablespoon
Bayou Spice Blend
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
3 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Instructions
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!
