Summertime succotash dinners

My mom and I have been thoroughly enjoying this simple recipe we created that puts all your summer veggies to delicious use. Succotash is traditionally a dish of stewed tomatoes, corn and lima beans. In this summertime redux I skipped the lima beans and used a base of mostly onions and squash, adding the tomatoes and corn at the end. So…. not really a succotash, I guess. But I really like the word. We served the tasty summer veggie melange over fish (haddock) that was first marinated in milk. It was a wonderful, light summer meal that we have re-created a few times over the last few weeks. We seem to enjoy it every time. Click below for the full recipe.

Milk-poached haddock

Large piece of white fish (haddock or halibut)
1 1/2 cups milk (or enough to cover fish in baking dish halfway)
Handful roughly chopped fresh basil (substitute or add other herbs to taste)
Salt and pepper

Preheat oven to 400°.

Place fish in baking dish and pour milk over until 1/2 to 3/4 covered. Add salt and pepper and herbs. Marinate 15 to 30 minutes, and then bake uncovered for 10 to 14 minutes (depending on thickness of fish) or until fish flakes easily with a fork. Remove from oven and serve with squash succotash (below).

Summertime squash succotash

2 medium green zucchinis, thinly sliced
2 medium yellow squash, thinly sliced
1 large tomato (or 1 cup cherry tomatoes)
2 ears of corn
1 large onion
Basil/other herbs to taste
2 tbs. olive oil
Salt and pepper

Slice onions and saute in a saucepan with olive oil over medium heat. When onions begin to soften (5-7 minutes), throw in the sliced zucchini and squash. Continue to cook until soft for 5-7 more minutes. While cooking, slice the corn kernels off the ear of corn and set aside. Roughly chop the tomatoes and herbs. When the sauteed veggies are soft, add the tomatoes, corn, herbs, and salt and pepper to taste. Let simmer a few more minutes and then serve over milk-poached fish and enjoy!