Resolution to eat healthy? I got you!

You won’t even know you’re eating healthy when you devour this delicious dish. It’s only 370 calories per serving and packed with spicy flavor from the Ragin’ Cajun spice blend. The nutritional content is off the charts and will make this New Year’s resolution easy as pie…well, you can’t have the pie, but you won’t need it!
Ragin’ Cajun Lemony Haddock over Corn, Lima and Black Bean Succotash
The Succotash:
4 slices of raw bacon
1 medium onion, chopped
1 cup leeks, chopped
6 garlic cloves, minced
1 red bell pepper, chopped
3 cups frozen corn, thawed
2 cups frozen lima beans, thawed
1 can 15.25 oz black beans, drained and rinsed
1 teaspoon of salt
1 1⁄2 teaspoons black pepper
1 cup 1% low fat milk
2 cups cherry or grape tomatoes, halved
1⁄4 cup fresh basil leaves, chopped if large or whole if small (plus more for garnish)
1 1⁄2 pounds skinless haddock fillets (or other fish such as cod, plaice, or salmon)
1 1⁄2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
2 tablespoons olive oil
1 lemon

Cook bacon in a large, deep skillet until crisp, drain on paper towel and cut into small pieces. Put aside. Reserve 1 tablespoon of bacon fat in the skillet.
Add the onion, leeks and garlic to the reserved drippings and cook until tender and fragrant, stirring frequently, about 3 to 4 minutes. Add red pepper, corn, lima beans, black beans, salt and black pepper to skillet and cook 3-4 minutes, stirring frequently.
Add the milk, tomatoes and basil to the skillet and cook 2 to 3 minutes more, stirring to combine, and let the milk coat the vegetables. Keep warm until ready to serve.
Pat the haddock fillets dry with paper towel to absorb any excess moisture and season both sides with Cajun seasoning. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the seasoned fillets upside down to the hot skillet. Sear 2 to 3 minutes on the first side then flip. Cut the lemon in half and squeeze the juice through a sieve all over the top of the fish. Cook another 2 to 3 minutes on the other side until the fish is tender in the center and flakes easily with a fork.
Serve about 1 cup of succotash on a plate and garnish with a 4-ounce piece of fish. Garnish with basil leaves and more lemon. Devour!
Get hundreds of accessible and simply delicious recipes on Pam’s blog and follow her on FB @dishofftheblock and Instagram @dishblock for new recipes and tips! You can also get his Ragin’ Cajun and other spice blends on the island at BIG or the Block Island Trading Company! If you’re not on BI, order his spices and cookbook from his website.

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