Seared Yellow Fin Grouper with Vegetable Succotash

1 6 oz. grouper filet
4 ears sweet corn, cooked and removed from cobs
3 zucchini, chopped
3 summer yellow squash, chopped
1 cup baby lima beans, cooked
1 large red onion, diced
6 bay leaves
2 Tbsp butter

Heat butter in a large saucepan over medium-high heat. Add remaining ingredients, and saute for 4 minutes. Reduce heat to medium-low. Cover, and cook until vegetables are almost tender, stirring often, about 15 minutes. While vegetables are cooking, the grouper can be seared, grilled or oven-roasted, depending on your preference. To plate, spoon succotash in the center of the plate and place grouper on top. Serves 1.

This dish is a new summer menu item from Chef Brandon Felder at New Orleans’ French Creole restaurant Le Foret.