Haddock Fillets with Deer Isle Succotash
Serve this tasty succotash with a simple baked haddock for a fresh and light summer meal.
By Yankee Magazine|Jun 28 2026|
Haddock Fillets with Deer Isle Succotash
Credit: William HerefordIn her cookbook, A Kitchen on Goose Cove: Recipes from the Heart of Maine, chef and author Devin Finigan writes: “Succotash is an ancient recipe made long before Europeans first came to New England. I make mine with string beans … because when the other vegetables in this recipe are at their peak, so are string beans. You can serve succotash, as we do here, with a simple baked haddock for a fresh and light summer meal.”
This Haddock Fillets with Deer Isle Succotash recipe from Devin Finigan first appeared in the July/August 2026 issue of Yankee.
Yield
4 servings
For the succotash
Ingredients
Kosher salt
4 ounces (about 10) green beans, tips and strings removed
4 ounces (about 10) yellow wax beans, tips and strings removed
4 tablespoons (½ stick) unsalted butter
1 medium shallot, finely diced
2 garlic cloves, minced
1 small zucchini, medium-diced
1 small yellow squash, medium-diced
1 red bell pepper, medium-diced
1 small jalapeño pepper, seeded and finely diced
2 teaspoons kosher salt
4 ears corn, kernels cut from cobs
8 ounces (about 1 pint) cherry tomatoes, halved
Instructions
First, make the succotash: Set up a large bowl of equal parts ice and water and set it near the stove. In a soup pot, bring 4 quarts of liberally salted water to a rolling boil. Add both types of beans to the pot and blanch until tender but still snappy, 2 to 3 minutes. Scoop the beans out of the pot and immediately shock them in the ice water so they stay brightly colored and crispy. Remove them from the ice bath and cut them into ½-inch pieces. Set the beans aside.
Heat butter in a large skillet over medium heat until it foams. Add the shallot and garlic and cook for 1 minute. Add the zucchini, yellow squash, bell pepper, jalapeño, and salt. Cook the vegetables, stirring frequently, until they soften, about 5 minutes.
Add the corn kernels and cook for 3 minutes, continuing to stir. Remove the skillet from the heat and add the cherry tomatoes and the cooked beans.
For the haddock
Ingredients
1½ pounds haddock fillet, cut into 4 equal portions
½ teaspoon kosher salt
1 cup white wine
2 lemon wedges
2 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Instructions
Next, bake the haddock: Preheat the oven to 350°F. Season the haddock with the salt and place it in a baking dish. Add the wine, lemon wedges, butter, and parsley. Transfer to the oven.
Bake the haddock until it flakes. Test for flakiness after 10 minutes. Continue to test every 5 minutes until the haddock is moist and flaky. Remove to a serving platter and set aside.
For serving
Ingredients
Good olive oil, for drizzling
Chopped fresh flat-leaf parsley, for garnish
1 tablespoon thinly sliced fresh basil, for garnish (optional)
Instructions
To serve: Place the succotash on a dinner plate and top with a portion of haddock. Drizzle with olive oil and garnish with parsley and, if you like, basil.
