In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Seared halibut over butter bean, edamame, and tomatillo succotash
Gluten-Free Friendly, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 520 Calories/Serving
25–40 Minutes
In the 17th century, Native Americans introduced succotash, a stew of corn, beans, and squash, to English settlers. Light and fresh, our version includes 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
- 2 tablespoons unsalted butter
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 4 or 5 sprigs organic fresh dill
- 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)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
Nutrition per serving
Calories 520, Total Fat 32g (41% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 160mg (7% DV), Total Carb. 24g (9% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains:
Milk, Soybeans, Sesame
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, Sesame.
Instructions
Wash produce before use
1
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.
- Cut the butter into quarters.
- 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.
2
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, 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.
3
Prep and cook the fish
- Pat the fish dry with a paper towel; 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 and salmon:
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 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.
Serve
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.
Kids Can!
- 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.