Cornmeal and Coriander Crusted Fish (halibut, sea bass, black cod OR Tofu) served over a fresh Summer Succotash

Preheat oven to 350F.

Mix flour, cornmeal, salt and spices together in a wide shallow bowl, big enough for dredging the fish or tofu.

To make fish heat oil in a skillet, over medium high heat. Dredge fish or tofu in the Cornmeal mixture and place in the hot skillet, searing until golden brown, about 3 minutes. Turn over, turn heat down to medium. Cook 2-3 more minutes, and place in a warm oven, until cooked to your desired "done-ness".

Make the succotash – In a large skillet, heat oil over medium high heat. Add onions, and sauté for 2-3 minutes. Turn heat down to medium, add fava beans and poblano pepper and cook for 5 minutes, stirring occasionally, lowering heat if necessary.

Add garlic, jalapeño, fresh corn and salt and spices and cook 2-3 minutes. Add broth, and simmer until reduced. For extra richness, you could add bacon crumbles or a dollop of butter.

Squeeze a half of a small lime, and fold in the cilantro.

Taste and adjust salt and lime. Turn heat off.

Divide among bowls and place the fish or tofu over top, garnishing with fresh lime and cilantro.