Halibut with Fava Bean Succotash

Recipe provided by David Hernandez, Executive Chef
McCormick & Schmick's Seafood Restaurant, Dallas, Texas

Serves 1

7 oz. fresh halibut
Salt and pepper to taste
5 oz. fava bean succotash (recipe below)

Season halibut filet with salt and pepper and grill to desired doneness, approximately 4 minutes per side. Serve halibut on top of fava bean succotash and enjoy!

For the Fava Bean Succotash:
1 lb. fava beans
1 ear corn, grilled and kernels cut off
½ red bell pepper, diced
½ medium red onion, diced
Salt and pepper to taste
2-3 slices bacon, rough chopped (optional)

Clean the fava beans and blanch them for 4 minutes (until al dente). Mix beans together with corn kernels, pepper and onion. Heat a large sauté pan and render the bacon until crisp. Add the vegetable mixture and sauté until the fava beans are just cooked through. Serve warm with grilled halibut (or any other fish of your choice!).

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