Spice-crusted Char over Succotash with Crisp Bacon

Yield: Makes 4 servings

Ingredients

• 1  teaspoon  seafood seasoning
• 2  tablespoons  finely chopped fresh thyme
• 1/2  teaspoon  smoked paprika
• 1/8  teaspoon  ground red pepper
• 4  (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
• 2  tablespoons  canola oil
• 4  bacon slices
• 1 1/2  cups  chopped red onion
• 1  cup  chopped red bell pepper
• 1 1/2  teaspoons  minced garlic
• 1 1/2  cups  fresh or frozen whole kernel corn, thawed
• 1 1/2  cups  fully cooked, shelled frozen edamame
• 1 1/2  tablespoons  finely chopped fresh thyme
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• Garnish: fresh thyme sprigs

Preparation

1. Combine first 4 ingredients; rub evenly over char fillets. Cook fillets, seasoned side down, in hot oil in a heavy ovenproof skillet over medium-high heat 2 minutes or until golden brown. Turn fillets over; place pan in oven, and bake at 425° for 5 to 9 minutes (depending on thickness of fillets) or until fish flakes with a fork.

2. Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

3. Sauté onion, red bell pepper, and garlic in hot drippings 3 minutes or until tender. Add corn and edamame; sauté 2 to 3 minutes or until hot. Remove from heat, and stir in chopped thyme, kosher salt, and black pepper. Divide succotash evenly among 4 individual plates or bowls; top with fillets, and sprinkle with crumbled bacon. Garnish, if desired.

Test Kitchen Tip: If you don't have an ovenproof skillet, transfer seared fillets, skin side down, to an oiled baking sheet and bake as directed. Searing fish before roasting gives it a beautiful caramelized crust.