After I discovered that lima beans aren’t bad in a soup (recipe here), I tried eating them whole in a succotash.  I was surprised at how much I liked this simple combination of lima beans and corn.  This healthy side would be great for a picnic or a barbecue.  I paired it with tilapia.  My recipe was inspired by the Snapper with Succotash recipe from the Everyday Food magazine subscription that a good friend of mine gave me. This is a simple, one pot meal.  One pot meals are perfect for weeknight dinners and this dish cooks in just a few minutes.  It was a bit too healthy for me, though, so I added a creamy lemon and dill sauce (recipe here).  I wish I could have taken a picture of the sauce poured over the fish, because it looked very pretty, but I accidentally dropped my camera into the sauce and broke it. 😦

White Fish on Lima Beans and Corn Recipe

Note: you could omit the fish and just make the succotash.

2 boneless, skinless white fish fillets (ie. tilapia, haddock, sole, or snapper)

1 cup frozen corn, thawed and drained (I used peaches and cream corn)

1 cup frozen lima beans, thawed and drained

1/4 of an onion, diced

3 garlic cloves, minced finely

1 1/2 tbsp vegetable oil

Optional:  1/2 tbsp fresh herbs of your choice, chopped (ie. thyme or parsley)

coarse salt

black pepper

1/4 cup water

lemon wedges

Season both sides of your fish fillets generously with coarse salt and pepper.  In a large pot, heat the vegetable oil over medium heat.  Cook the onion until soft, about 2 to 3 minutes.  Then add the garlic and cook for another minute or two. Add the corn, lima beans and herbs if using.  Add a pinch of salt and pepper and mix.  Add the water, cover with a lid and let simmer over medium heat for 3 minutes.  Then place the fish fillets on top, cover with a lid, and simmer for 4 more minutes or until the fish is just cooked through and the vegetables are tender but not soggy.  Do not overcook the fish.  Squeeze some lemon juice over the dish or dish out and serve with lemon wedges.