Crispy Cornmeal Crusted Halibut with Summer Succotash

Name: Crispy Cornmeal Crusted Halibut with Summer Succotash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 2 halibut fillets; 1/4 cup yellow cornmeal; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 2 cups fresh sweet corn kernels; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 lime, cut into wedges; 1/4 cup fresh cilantro, chopped

A fresh and colorful dinner featuring flaky fish and a crunchy corn and veggie mix.

By Recipes By Nani· 🌍 American· September 10, 2026

Crispy Cornmeal Crusted Halibut with Summer Succotash

recipesbynani.com

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

This dish is one of my absolute favorites when the summer vegetables are at their peak. The cornmeal gives the halibut a perfect golden crust that stays crunchy while the inside stays tender and moist.

I love serving this because it feels fancy but comes together in just one pan. For the best results, make sure your pan is nice and hot before you add the fish so you get that beautiful color without overcooking it.

🧺 Ingredients

2 halibut fillets
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 cups fresh sweet corn kernels
1 medium zucchini, diced
1 red bell pepper, diced
1 lime, cut into wedges
1/4 cup fresh cilantro, chopped

👩‍🍳Instructions

1
Pat the halibut fillets dry with a paper towel and season them lightly with salt and pepper.
2
Pour the cornmeal onto a shallow plate and press each side of the fish into the meal until evenly coated.
3
Heat the olive oil in a large skillet over medium heat.
4
Place the fish in the skillet and cook for about 4 minutes per side until the crust is golden and the fish flakes easily with a fork. Remove the fish from the pan and set aside.
5
Add the corn, zucchini, and red pepper to the same pan. Sauté for 5 to 7 minutes until the vegetables are tender.
6
Stir in the fresh cilantro and a squeeze of lime juice.
7
Serve the fish over a generous scoop of the warm vegetable mixture.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to two days. To keep the crust crispy, reheat the fish in a toaster oven rather than the microwave. This also tastes wonderful served cold over a bed of fresh greens for a light lunch the next day.

#dinner #seafood #healthy #summer #easy

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