Grilled Branzino with Summer Succotash

Branzino is a lean, protein-rich fish that's naturally high in heart-healthy omega-3s, while the colorful summer succotash provides fiber, plant-based protein, and antioxidant-rich vegetables. Finished with fresh herbs and toasted almonds, this vibrant dish is as nourishing as it is flavorful. 

INGREDIENTS

FOR THE GRILLED BRANZINO WITH SUMMER SUCCOTASH 

4 ounces branzino fillet 

1 pinch salt 

1 pinch black pepper 

4 ounces summer succotash 

1 tablespoon shallots, thinly sliced 

2 ounces cherry tomatoes, halved 

2 teaspoons parsley verde 

1 teaspoon sliced almonds, toasted 

FOR THE SUMMER SUCCOTASH 

(recipe yields ~12 ounces) 

1 teaspoon olive oil  

2 ounces red onion, diced 

10 ounces grilled corn 

3-1/2 ounces edamame kernels 

3-1/2 ounces piquillo peppers 

2 teaspoons Bragg's Liquid Aminos 

2 teaspoons orange juice 

1 teaspoon Dijon mustard 

2 teaspoons grape seed oil 

1 teaspoon pomegranate molasses 

2 tablespoons basil, chiffonade 

FOR THE PARSLEY VERDE 

(recipe yields ~16 teaspoons) 

4 teaspoons parsley, chopped 

1/4 teaspoon garlic, minced 

1/4 teaspoon salt 

1/4 teaspoon red chili flakes 

1/2 teaspoon lemon zest 

2 teaspoons capers, drained 

10-1/4 teaspoons olive oil 

INSTRUCTIONS

TO MAKE THE GRILLED BRANZINO WITH SUMMER SUCCOTASH 

1. Preheat your grill. 

2. Season the branzino with salt and pepper, then place onto your preheated, oiled grill. Cook, flipping at least once, until cooked through. 

3. Spoon the summer succotash onto your serving plate, then top with the grilled branzino. 

4. In a separate bowl, toss the sliced shallots and cherry tomatoes with the parsley verde, then spoon over the fish. 

5. Garnish with the toasted almonds. 

TO MAKE THE SUMMER SUCCOTASH 

1. Place a sauté pan over medium heat and add the olive oil and diced onion. Cook until the onions begin to soften. 

2. Add the grilled corn, edamame, and piquillo peppers and cook just long enough

3. to warm everything through. 

4. Remove from the heat. 

5. In a separate bowl, combine the Bragg's Liquid Aminos, orange juice, Dijon mustard, grape seed oil, and pomegranate molasses. Mix until combined. 

6. Add the contents of the bowl and the basil to the pan and stir to coat. 

TO MAKE THE PARSLEY VERDE 

1. Place all ingredients into a blender and purée until smooth.