Photo: Tru Studio
Mottled pink cranberry beans lose their vibrant color once cooked, but no matter; their creamy texture and mild taste are the stars of the dish. You can substitute lima beans if you can't find cranberry beans.
Serves 4 (serving size: 1 fillet and about 1 cup succotash)
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon; crumble. Add shallots to pan; cook 2 minutes, stirring occasionally. Add corn; cook 3 minutes, stirring occasionally. Add beans, zucchini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes. Stir in bacon, tomatoes, and butter, stirring until butter melts. Transfer mixture to a dish; stir in basil and tarragon.
2. Return pan to medium heat. Add oil; swirl to coat. Pat fish dry with a paper towel; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fish to pan, skin side down; cook 6 minutes or until skin begins to crisp, taking care not to move fillets. Turn fish over, and cook 1 minute. Divide succotash evenly among 4 plates; top each with 1 fillet. Serve with lemon wedges.