Fish Market Fresh Potato Crusted Tilapia

Succotash Stew

Menu Part


2 tablespoons extra-virgin olive oil
1.5 cups onion, chopped
1 large garlic clove, minced
3 cups red tomatoes (about 1 1/2 pounds), chopped
2.25 cups corn kernels, cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups Lima beans (11 ounce bag)
3 tablespoons fresh basil, thinly sliced


  1. Into oil add onion and garlic and sauté 3-5 minutes. Add in tomato, corn, beans and basil and simmer about 20 minutes, keep vegetable firm. Season as you like with sea salt and pepper.
  2. Use the sauce from the pan for service.

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