Recipe: Roasted steelhead trout and succotash
“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
Ingredients:
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
Instructions:
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 April 21
This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.
* Weed, weed, weed! Get them before they flower and go to seed.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.