Sablefish (Black Cod) with Summer Succotash

Sablefish (Black Cod) with Summer Succotash

This is a great way to take advantage of sweet summer corn, fresh tomatoes, and crunchy snap peas.

Sablefish (Black Cod) with Summer Succotash | Sitka Salmon Shares

Prep time: 20 min
Total time: 45 min
Serves: 2


  • 2 (6-8 ounce) sablefish fillets
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon butter
  • ¼ cup sweet onion, diced
  • 1 cup sweet corn
  • ½ cup sugar snap peas, halved
  • ½ cup cherry tomatoes, halved
  • 2 scallions, thinly sliced
  • ¼ cup basil leaves, cut into thin ribbons
  • 1 tablespoon snipped chive flowers (optional)


Sauté Veggies

Sauté onions, snap peas, and sweet corn in 1 Tbsp of extra virgin olive oil and butter in a large nonstick skillet over medium heat. Cook until golden & toasty.

Season Fish

While veggies are sizzling, pat sablefish dry with paper towel. Sprinkle with salt and pepper to season.

Sear Fish

Coat a pan with 1 tablespoon olive oil and heat to medium-high. Sear fish, turning once. Depending on the thickness of fillets, cooking time should be approx. 8-10 minutes. 

Finish Succotash

Add tomatoes and scallions to pan with veggies, season with salt & pepper to taste, and continue to cook 2 more minutes. Remove from the heat and top with fresh basil. 

Plate + Serve

Allow fish to rest before serving alongside succotash. Audrea recommends sprinkling fish with chive flowers for an impressive presentation!

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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