Ingredients

For the Succotash:

• 2 tbsp unsalted butter

• 1 cup fresh or frozen corn kernels

• 1 cup lima beans (cooked or canned, drained)

• ½ red bell pepper, diced

• ½ green bell pepper, diced

• 1 small red onion, diced

• 2 cloves garlic, minced

• ½ tsp smoked paprika

• ½ tsp sea salt

• ¼ tsp black pepper

• 2 tbsp chopped fresh parsley

• Juice of ½ lemon

For the Catfish:

• 4 catfish fillets

• 1 tsp Cajun seasoning

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp cornmeal (for a light crust)

• 2 tbsp avocado or grapeseed oil

For the Smoked Bacon Crumble:

• 3 strips thick-cut smoked bacon, chopped

• 1 tsp maple syrup

• Pinch of cayenne pepper

Instructions

1. Start the Bacon Crumble

Preheat your Platinum Medium Gourmet Skillet over medium heat.
Add chopped bacon and cook until crispy, about 5–7 minutes.
Stir in maple syrup and cayenne pepper, cook for 30 seconds more, then remove with a slotted spoon. Set aside on paper towel to crisp.

2. Prepare the Catfish

Pat catfish fillets dry and season both sides with Cajun seasoning, salt, pepper, and a light dusting of cornmeal.
Add 2 tbsp oil to the same skillet and increase heat to medium-high.
Place fillets in the skillet and sear for 3–4 minutes per side until golden brown and cooked through. Remove and tent with foil to keep warm.

3. Cook the Succotash

In the same skillet (wipe out any burnt bits if needed), melt butter.
Add red onion and garlic; sauté for 2–3 minutes.
Add corn, lima beans, and bell peppers. Cook for 6–8 minutes, stirring occasionally.
Season with smoked paprika, salt, and pepper.
Stir in lemon juice and fresh parsley right before removing from heat.

4. Assemble & Serve

Plate a generous scoop of warm succotash, top with a catfish fillet, and sprinkle with the smoky maple bacon crumble.
Optional: garnish with microgreens or extra lemon wedges.