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Combine fall favorites into one-pan meal

Recipe: Roasted steelhead trout and succotash

Steelhead fillet and succotash on a plate
Steelhead and succotash is a perfect one-pan fall dinner. (Photos: Debbie Arrington)

“Indian summer” usually comes later in October, one last heat wave before our weather turns cool.

But if these first warm days of autumn are any indicator, we could be in for one long Indian summer right into winter.

Succotash is the perfect Indian summer dish, combing late fresh corn with freshly harvested shell beans.

“Succotash” comes from the Narragansett word “msickquatash,” described as a “simmering pot of corn to which other ingredients were added.”

Sometime in the 1700s, colonists settled on a combination of corn and shell beans, preferably limas.

This version makes succotash part of a one-pan meal, roasting the corn and beans alongside steelhead trout fillets – another early fall favorite.

This succotash also can be made without the fish; roast it in the oven for the same 30 minutes. Or substitute close-cousin salmon for the steelhead.

Roasted steelhead and succotash
Makes 2 to 3 servings


For the succotash:

1 cup fresh lima beans, shelled

1 cup fresh corn kernels

1 cup cherry tomatoes, halved or quartered

2 tablespoons extra virgin olive oil

Salt and pepper to taste

For the fish:

2 tablespoons butter

1 pound steelhead fillets

1 to 2 limes

1/2 teaspoon Old Bay or similar seasoning mix

Two sprigs of fresh dill or 1 teaspoon dried dill

Fish fillets and vegetables in pan
The fillets and vegetables are ready to roast.


In a heavy saucepan, bring 4 cups of salted water to a boil. Add lima beans. Cover and reduce heat to simmer. Cook until beans are fork tender, about 15 minutes. Drain.

In a large bowl, mix together cooked limas, fresh corn kernels and cherry tomatoes. Drizzle with olive oil and toss lightly. Season to taste with salt and pepper.

Preheat oven to 375 degrees F.

In a large (8- by 12-inch or 9- by 13-inch) baking dish, put butter. Place in oven to melt (about 2 minutes).

Rinse and pat dry fish fillets. Carefully remove baking dish from oven and swirl melted butter around so it covers the bottom of the dish. Add fillets to pan, turning to cover both sides with melted butter, then arrange skin side down.

Cut and squeeze 1 lime over the fish fillets. Sprinkle liberally with Old Bay or similar fish seasoning. Top with fresh dill or sprinkle with dried dill.

Spoon the succotash around the fillets. Put baking dish in 375-degree oven and roast for 30 minutes, or until fish flakes easily.

Serve immediately with lime wedges.


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Garden Checklist for week of July 7

Take care of garden chores early in the morning, concentrating on watering. We’re still in survival mode until this heat wave breaks.

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to conserve moisture.

* Prevent sunburn; provide temporary shade for tomatoes, peppers, eggplant, melons, squash and other crops with “sensitive” skin.

* Hold off on feeding plants until temperatures cool back down to “normal” range. That means daytime highs in the low to mid 90s.

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week. Harvest vegetables promptly to encourage plants to produce more.

* Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* Some weeds thrive in hot weather. Whack them before they go to seed.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Harvest tomatoes, squash, peppers and eggplant. Prompt picking will help keep plants producing.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

* One good thing about hot days: Most lawns stop growing when temperatures top 95 degrees. Keep mower blades set on high.

* Once the weather cools down a little, it’s not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* After the heat wave, plant corn, pumpkins, radishes, winter squash and sunflowers. Make sure the seeds stay hydrated.

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