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
Gluten-Free Friendly, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, <600 Calories, Protein Plus
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 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)
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
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
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.
- 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.
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.
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.
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 and 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.