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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 the 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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Dig In: Garden Checklist

For week of March 19:

Spring will start a bit soggy, but there’s still plenty to do between showers:

* Fertilize roses, annual flowers and berries as spring growth begins to appear.

* Watch out for aphids. Wash off plants with strong blast from the hose.

* Pull weeds now! Don’t let them get started. Take a hoe and whack them as soon as they sprout.

* Prepare summer vegetable beds. Spade in compost and other amendments.

* Prune and fertilize spring-flowering shrubs after bloom.

* Feed camellias at the end of their bloom cycle. Pick up browned and fallen flowers to fight blossom blight.

* Feed citrus trees as they start to blossom.

* Cut back and fertilize perennial herbs to encourage new growth.

* Seed and renovate the lawn (if you still have one). Feed cool-season grasses such as bent, blue, rye and fescue with a slow-release fertilizer. Check the irrigation system and perform maintenance. Make sure sprinkler heads are turned toward the lawn, not the sidewalk.

* In the vegetable garden, transplant lettuce and kale.

* Seed chard and beets directly into the ground.

* Plant summer bulbs, including gladiolus, tuberous begonias and callas. Also plant dahlia tubers.

* Shop for perennials. Many varieties are available in local nurseries and at plant events. They can be transplanted now while the weather remains relatively cool.

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