Sautéed Perch with Summer Succotash

Ingredients

Succotash:
3 ears of trimmed corn
1 cup of cherry tomatoes cut in half
1/2 small diced sweet onion
1/2 cup of peas
3 julienne sliced of prosciutto ham
3 tablespoons of chiffonade basil
Kosher salt and fresh cracked pepper to taste
1 tablespoons of olive oil

Perch:
1 pound of fresh Lake Erie yellow perch
3 tablespoons of olive oil
2 ounces of unsalted butter cut into small pieces
juice from 2 lemons
Kosher salt and fresh cracked pepper to taste

Preparation

Succotash:

In a large hot sauté pan with olive oil, caramelize the corn and onions.  Once brown, add in the prosciutto ham, tomatoes and peas and sauté for 2 to 3 minutes.  Finish with basil, salt and pepper and keep warm.  

Perch:

Season the perch on all sides with salt and pepper and place skin side down in a large hot sauté pan with olive oil for 2 to 3 minutes.  Next add in a few pieces of butter to help caramelize.  Flip over the fish and squeeze in the lemon juice.

To Serve

Serve the fish with left over lemon butter sauce on top of the succotash.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe