Seared halibut over butter bean, edamame, and tomatillo succotash

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

Carb-Conscious, Gluten-Free, Lean & Clean, Mediterranean

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 adds edamame, juicy tomatoes, and a bright tomatillo sauce for punchy flavor. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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)

Nutrition per serving

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.

Instructions

2-serving instructions (4-serving modifications in red)

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.
  • 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.

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 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.

3

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.

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.