Yellowtail Jack with Roasted Cherry Tomatoes and Summer Succotash

Gently Pan-Seared Yellowtail Jack

A brief sear followed by a gentle finish gives the fish light browning without drying out its lean flesh. Resting it briefly preserves moisture and makes it easy to serve in large flakes.

Ingredients

• 1 1/2 lb boneless yellowtail jack fillet, cut into 4 portions about 1 inch thick
• 1 tbsp ghee
• 3/4 tsp Diamond Crystal kosher salt, or less fine salt
• 1/4 tsp freshly ground black pepper
• 2 tsp fresh lemon juice

Instructions

1. Pat the fish thoroughly dry, check for pin bones, and season with salt and pepper. Let stand for 10 minutes while preparing the vegetables.
2. Heat the ghee in a large nonstick or well-seasoned skillet over medium-high heat. Add the fish presentation-side down and cook undisturbed for 2–3 minutes, until lightly golden and releasing readily.
3. Turn the fish and reduce the heat to low. Cook for another 3–6 minutes, depending on thickness. If the exterior is cooking too quickly, add 1 tablespoon water at the edge of the pan and cover briefly.
4. Cook until the thickest part reaches 145°F and the flesh separates into moist flakes. Transfer immediately to a warm plate, drizzle with lemon juice, and rest for 2 minutes.

Notes

• Yellowtail jack can become dry quickly; use a thermometer and avoid holding it in the hot skillet after it is cooked.

Roasted Cherry Tomatoes with Thyme

Roasting concentrates the tomatoes while leaving enough juice to dress both the fish and succotash. Keeping most tomatoes whole gives a mix of burst skins and juicy centers.

Ingredients

• 1 lb mixed red and orange cherry tomatoes
• 2 tbsp extra-virgin olive oil
• 2 sprigs fresh thyme
• 1 small clove garlic, thinly sliced
• 1/2 tsp Diamond Crystal kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Place the tomatoes in a shallow baking dish large enough to hold them in a single snug layer.
2. Toss with olive oil, thyme, garlic, salt, and pepper. Roast for 20–25 minutes, until the skins wrinkle and some tomatoes split, releasing glossy juices.
3. Remove the woody thyme stems. Gently stir the tomatoes through their juices and keep warm for plating.

Notes

• Use a baking dish rather than a very large sheet pan so the juices collect instead of evaporating.

Corn, Butter Bean, and Summer Squash Succotash

Sweet corn and tender squash keep the succotash fresh and crisp, while butter beans give it enough substance to anchor the meal. Lemon and parsley brighten the vegetables without masking their sweetness.

Ingredients

• 4 ears sweet corn, kernels cut off, about 3 cups
• 2 medium zucchini or striped summer squash, cut into 1/2-inch dice, about 3 cups
• 1 1/2 cups cooked butter beans, drained and rinsed if canned
• 1 large shallot, finely diced
• 1 tbsp ghee
• 2 tbsp water
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice, plus more to taste
• 1/3 cup roughly chopped flat-leaf parsley
• 3/4 tsp Diamond Crystal kosher salt, divided, plus more to taste
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the ghee in a wide skillet over medium heat. Add the shallot and a pinch of the salt; cook for 2–3 minutes until softened without browning.
2. Increase the heat to medium-high. Add the squash and half the remaining salt, spreading it into an even layer. Cook for 3–4 minutes, stirring occasionally, until bright and barely tender.
3. Add the corn and cook for 3 minutes, stirring, until hot and juicy but still crisp.
4. Fold in the butter beans, water, and remaining salt. Reduce the heat to medium-low and cook for 2–3 minutes, just until the beans are heated through and the liquid lightly coats the vegetables.
5. Remove from the heat. Fold in the olive oil, lemon juice, parsley, and pepper. Taste and adjust the salt and lemon; keep warm without covering tightly.

Notes

• Handle the cooked beans gently so they stay intact. Cannellini beans also work if butter beans are unavailable.
• The finished succotash should be moist but not soupy; let excess liquid evaporate before adding the herbs.

Overall Timing / Workflow

Roasting the tomatoes first leaves time to prepare the succotash, then cook the fish last so it reaches the table moist and hot.

Instructions

1. 0:00 — Heat the oven to 425°F. Prepare the tomatoes and put them in the oven.
2. 0:05 — Cut the corn from the cobs, dice the squash and shallot, rinse the beans, and chop the parsley.
3. 0:15 — Dry and season the fish. Begin cooking the succotash.
4. 0:25 — Check the tomatoes and remove them when wrinkled and juicy. Finish the succotash with lemon and parsley, then keep it warm off the heat.
5. 0:28 — Sear and gently finish the fish. Warm the serving plates while it cooks.
6. 0:40 — Rest the fish briefly, then assemble and serve.

Plating

A broad bed of succotash catches the tomato juices, bringing the vegetables and fish together without a separate sauce.

Instructions

1. Spread the warm succotash across four plates or a large shallow platter.
2. Set the yellowtail jack over the center, keeping the portions whole or gently separating them into a few large flakes.
3. Spoon the roasted tomatoes over and around the fish. Pour the collected roasting juices over the fish and succotash and serve immediately.

Leftover Path

Gentle reheating protects the fish, while the succotash also works well chilled as a substantial summer salad.

Instructions

1. Refrigerate the fish, succotash, and tomatoes in separate airtight containers within 2 hours. Use within 3 days.
2. Reheat the succotash in a covered skillet with a splash of water. Warm the fish separately, covered over low heat with a little tomato juice, until it reaches 165°F.
3. Alternatively, serve the succotash chilled or at cool room temperature, topped with cold flaked fish and the roasted tomatoes. Add a little fresh lemon juice just before eating.