flounder with a buttery butterbean succotash

Butterbeans are a humble ingredient that I’ve grown quite fond of. Whether canned, fresh, or frozen, count me in! They’re creamy, buttery, and undeniably Southern.

My clients often request Southern dishes, and butterbeans almost always make it onto the menu. Succotash traditionally includes corn and butterbeans, but here in Charleston, we like to add bacon and okra when possible. Some folks stir in butter, and others finish with a splash of cream. You can catch me using Olinda olive oil. The olive oil luxuriously coats the beans and enhances their natural creamines without weighing them down. The olive oil adds a shimmer to the butterbeans!

Check out my recipe for flounder with buttery butterbean succotash! You can use any type of fish you like. I love visiting my friends at Crosby’s Fish and Shrimp Company for the freshest local catch. Plus, they’re kind, friendly, and always reliable.

This recipe is quick and easy for back to school time!

flounder with a buttery butterbean succotash

Feeds 6 as main course, with fish

4 strips bacon (about ½ lb), cut into ½-inch pieces

1 onion, chopped

1 cup thinly sliced okra

2 ribs celery, finely chopped

Kosher salt, to taste

Freshly cracked black pepper, to taste

4 ears of corn, shucked and kernels removed

4 cups cooked butterbeans

Zest and juice of ½ a lemon

1 tablespoon extra virgin olive oil, preferably Olinda

Celery leaves, for garnish

Parsley leaves, for garnish

Instructions

Heat a large sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until crispy to your liking. Remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.

Add the onion, okra, and celery to the pan. Season with salt and pepper. The salt will help soften the vegetables while seasoning them. Cook, stirring occasionally, until the vegetables are tender and just slightly crispy at the edges.

Add the corn and butterbeans to the pan. Cook for a few minutes, allowing everything to warm through and pick up a little color from the pan.

Turn off the heat. Stir in the lemon juice, lemon zest, and olive oil.

Taste and adjust seasoning if needed. Garnish with celery and parsley leaves before serving.

Flounder

6 flounder fillets (about 1/3 pound each), boneless and skinless

Extra virgin olive oil

Kosher salt, to taste

Freshly cracked black pepper

Juice of ½ a lemon

Preheat the oven to 400°F.

Line a large baking sheet with parchment paper and lightly drizzle it with olive oil.

Place the flounder fillets on the prepared sheet and drizzle a little more olive oil over the top.

Bake for 8–10 minutes, or until the fish just flakes with a fork.

Remove from the oven and season with salt, pepper, and a squeeze of lemon juice.

Serve hot!