Week three of National Seafood Month brings another delicious recipe for you to try! Your seafood choices can have a big impact on the health of our waters worldwide, so Shedd is dedicated to helping you make seafood decisions that are good for you and for our planet. This week’s recipe is courtesy of longtime Shedd Right Bite partner Chef Dean Zanella of Rhapsody. Try his delicious sautéed barramundi with baby clams and summer vegetables, which serves two.

2 6-oz. U.S.-farmed barramundi filets
6 baby clams (cockles or manilas) 
1 C. shelled cranberry beans
1 sweet onion, diced
1 clove fresh garlic, thinly sliced
1 C. peeled and chopped ripe tomatoes
1 zucchini or summer squash, seeded and diced into ¼-inch cubes
1 sprig fresh thyme
1 T. fresh Italian parsley leaves
Extra virgin olive oil
Sea salt and pepper

To cook the cranberry beans: Place beans in a baking dish and barely cover with cold water. Add thyme and ¼ of the sweet onion. Cover with foil and oven-bake at 350 degrees for 15 minutes, or until beans are tender but still firm. Set aside to cool.

Heat a medium-sized pot over moderate heat. Add 2 T. olive oil and the remaining sweet onion and sauté. After a minute or so, add the garlic and stir. After another minute, turn the heat up to high and add the zucchini; sauté, being careful not to brown the garlic or onion. When the zucchini is partially cooked, add the tomatoes and parsley leaves. Bring to a boil and take off the heat.

Heat a medium-sized sauté pan over medium heat. On the skin side of the fish, use a knife to make three scores just breaking the skin. Season your fish on both sides with salt and pepper. Add 2 T. of oil to the sauté pan, and then place each fish filet into the pan skin side down (if the fish curls up, it is okay to push down on the fish with a spatula). Cook for 5 minutes. Turn the fish over in the pan and add the tomato-zucchini mixture and clams. Drain the cranberry beans and add them to the fish pan. Cook all for 5 minutes. Divide onto two plates and serve.