Chef Hilton McLeod of F. E. Pop’s in Florence, SC shows Bob how he cooks Blackened Mahi Mahi with Succotash.
Blackened Mahi Mahi with Succotash
- 6 oz Mahi filet
- 4 TBLS blackening seasoning
- 1 ear of sweet corn kernels off the cob
- 6 okra pods cut in rounds
- 6 heirloom grape tomatoes cut in half
- 1/8 cup cooked Butter Beans
- 1 TBLS diced sweet onion
- 1.5 teaspoon minced garlic
- 4 Fresh basil leaves
- Squeeze of 1/2 a lemon
- Couple splashes of wine
- 1 TBLS oil
- 4 pads of butter
- On plate spread out blackening seasoning, then lay fish on top to coat, flip fish to coat the other side
- In hot skillet, melt three pads of butter
- Add fish, to pan.. cook approximately 2 minutes, then flip until done. Cooking time will vary upon the thickness of the filet. (Remember it’s a whole lot easier to correct undercooked fish than it it is to correct over-cooked fish.)
- Add oil to pan
- Add corn to let it have a minute or so head start on the other veggies
- Add okra, onions and butter beans cook another minute
- Add garlic and tomatoes for 30-45 secs ( careful not let garlic burn)
- Add wine 15 seconds 6. Add remaining butter and basil leaves 7. Turn off skillet add lemon and salt pepper to taste
- Swirl pan until butter, lemon, basil as well as salt and pepper are married into the succotash.
Place succotash on plate with fish on top. Squeeze what’s left of the lemon over everything.
Stick fork in the fish and succotash, then place in mouth and chew…repeat as necessary.