Rating: 4 stars
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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.

Emilie Zanger
Recipe by Cooking Light June 2015

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Recipe Summary

hands-on:
27 mins
total:
27 mins
Yield:
Serves 4 (serving size: 1 fillet and about 1 cup succotash)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

482 calories; fat 15.3g; saturated fat 4.1g; mono fat 6.2g; poly fat 3.2g; protein 39g; carbohydrates 50g; fiber 16g; cholesterol 76mg; iron 5mg; sodium 388mg; calcium 136mg.
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