In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared halibut over butter bean, edamame, and tomatillo succotash
Carb-Conscious, Gluten-Free, Lean & Clean, Mediterranean
2 Servings, 520 Calories/Serving
In the 17th century, Native Americans introduced succotash, a stew of corn, beans, and squash, to English settlers. Light and fresh, our version adds edamame, juicy tomatoes, and a bright tomatillo sauce for punchy flavor.
In your bag
- 1 organic zucchini or yellow squash
- 1 cup cooked butter beans
- ¼ pound organic sungold or other cherry tomatoes
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 4 or 5 sprigs organic fresh dill
- 2 tablespoons unsalted butter
- ½ cup shelled edamame
- Sunbasket tomatillo simmer sauce (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
- Fish options:
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
Calories: 520, Protein: 39g (78% DV), Fiber: 7g (28% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3g, Saturated Fat: 9g (45% DV), Cholesterol: 100mg (33% DV), Sodium: 160mg (7% DV), Carbohydrates: 24g (8% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the succotash ingredients
- Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Rinse the butter beans.
- Cut the tomatoes in half, leaving any smaller tomatoes whole.
- Remove any thick stems from the parsley and dill, then coarsely chop the herbs. Divide into two equal portions, one for the succotash and one for garnish.
- Cut the butter into quarters.
Cook the succotash
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, undisturbed, until starting to brown but not yet tender, 2 to 3 minutes. Reduce the heat to medium and add the beans, tomatoes, edamame, tomatillo simmer sauce, and 2 tablespoons [¼ cup] water. Cook, stirring occasionally, until the vegetables are tender and the sauce starts to simmer, 3 to 4 minutes.
Gently stir in the butter and cook until melted, about 1 minute. Stir in half the parsley and dill and season to taste with salt and pepper. Transfer the succotash to a large bowl and cover to keep warm. Wipe out the pan. While the succotash is cooking, prepare the fish.
Prep and cook the fish
- Pat the fish dry with a paper towel (if using king salmon, cut in half crosswise); season lightly with salt and pepper.
In the same pan used for the succotash, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking.
For halibut: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For salmon: Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes.
For barramundi: Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes.
Transfer the succotash to individual bowls and top with the fish. Garnish with as much of the remaining parsley and dill as you like and serve.
- Rinse the butter beans.
- Remove the thick stems from the parsley and dill.
- Divide the herbs in half.
- Measure the water for the succotash.
- Garnish with the parsley and dill.