Bobby Flay's Red Chile-Roasted Striped Bass with Black Bean and Corn Succotash

Serves: 4

THE SUCCOTASH

1 cup fresh or thawed frozen lima beans

8 slices bacon, diced

4 tablespoons unsalted butter

2 scallions, thinly sliced

1 cup canned black beans, rinsed and drained

1 cup clam juice

1 cup vegetable stock

2 teaspoons chipotle puree (canned chipotles in adobo sauce, whirled in a blender)

Kernels from two ears of corn (or 1½ cups thawed frozen corn kernels)

8 ounces cherry tomatoes, halved, or diced fresh tomatoes

2 tablespoons chopped fresh cilantro leaves

Salt and freshly ground black pepper

  THE STRIPED BASS

2 ancho chiles, soaked in hot water to cover for 1 hour

1 cup fresh orange juice

½ cup fresh lime juice

Salt

4 (8-ounce) striped bass filets, preferably wild, about 1 inch thick (see note)

Freshly ground black pepper

Fresh flat-leaf parsley leaves

  For the succotash Cook the lima beans in boiling salted water until tender, about 10 minutes. Drain well. Meanwhile, heat a deep skillet over medium heat. Add the bacon and cook slowly until well browned and the fat is rendered, about 10 minutes. Use a slotted spoon to remove the bacon to a plate lined with paper towels.

Pour off all but 1 tablespoon of the bacon fat and place the pan back on the heat. Add 2 tablespoons of the butter (keep the remaining 2 tablespoons refrigerated) and the scallions; cook, stirring, until the scallions soften. Add the lima beans, black beans, clam juice, stock and chipotle puree. Bring to a simmer and cook for 10 minutes.

Remove the bean mixture from the heat and stir in the cooked bacon, corn, tomatoes, the cold butter and cilantro and season with salt and pepper to taste. The succotash will be slightly soupy. Serve warm or hot. (This can be made a day in advance, covered and refrigerated. Reheat before serving.)

For the striped bass, heat the grill to high. Remove the ancho chiles from their soaking liquid and discard the stems and seeds, reserving the liquid. Coarsely chop the chiles and place in a blender with the orange juice, lime juice and 3 tablespoons of the soaking liquid. Blend, adding more liquid if needed to make a smooth puree, and season to taste with salt. Place the fish in a large dish and pour the marinade over it. Turn the fillets to coat, cover, and refrigerate for 10 minutes, no longer.

Remove the fish from the marinade and season with salt and pepper. Put the fish on the grill with the top side (the side that will face you on the plate) down. Grill the fish until lightly browned and firm on the bottom, 3 to 4 minutes. Turn the fish over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 3 to 4 minutes more.

Divide the hot succotash in shallow serving bowls. Place the fish on top, sprinkle with parsley and serve immediately.

Note Striped bass is also known as rockfish.

Source: “Boy Gets Grill: 125 Reasons to Light Your Fire” by Bobby Flay with Julia Moskin