PAN-SEARED COD with SUCCOTASH

As Spring creeps in we start to think about lighter fare. Whenever the cold chill starts to subside here in Los Angeles, I start cooking a lot more seafood and incorporating it into my diet. Like most people, I guess I associate warmer weather with fresh seafood. We are lucky in Los Angeles, we have some of the best seafood this country has to offer. We are all spoiled!!! Here are 3 of my favorite seafood recipes that you can whip up in no time.

Serves 4

PREP 6 minutes

COOK 20 minutes

CLEAN 6 minutes

3 tablespoons canola oil, divided

1 medium yellow onion, chopped

2 cloves garlic, minced

1 teaspoon dried chili flakes

2 cups frozen corn or fresh, thawed

1 (10-ounce) package frozen lima beans, thawed

1 cup cherry tomatoes, sliced in half

2 tablespoons cider vinegar

10 BASIL leaves, roughly chopped, plus extra for garnish

4 6-ounce cod fillets, 1 inch thick, skinless

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1. Heat 2 tablespoons canola oil over medium-high heat in a large nonstick skillet. Add onion, lower heat to medium, and cook for 5 minutes or until onion is softened.

2. Add garlic and chili flakes together to the pan and cook for 1 minute.

3. Stir in corn, lima beans, and tomatoes and cook until tomatoes start to soften, about 4 to 6 minutes. Stir in vinegar and basil. Cover and keep warm.

4. In another large nonstick skillet, heat remaining 1 tablespoon canola oil until it begins to simmer.