Triggerfish Schnitzel With Summer Succotash Recipe

Ingredients For Triggerfish Schnitzel With Summer Succotash Recipe

• 2 tablespoon Unsalted butter
• 1 cup Diced sweet onion
• 1 Clove garlic, thinly sliced
• pinch Pinch of crushed red pepper
• 2 cup Fresh Corn Kernels
• 1 teaspoon Chopped fresh marjoram
• 1 teaspoon Fresh thyme leaves
• 2 cup Frozen baby lima beans, thawed
• 1 Small zucchini, thinly shaved with a mandoline or vegetable peeler
• 10 Cherry tomatoes halved
• 0.25 inch 10 sugar snap peas, cut crosswise into
• 0.5 cup Chopped fresh basil, divided
• 0.5 teaspoon Kosher Salt, Divided
• 1.25 pound Skinned triggerfish, sole or swordfish, cut into 4 portions
• 3 Large Eggs, Lightly Beaten
• 1 tablespoon Dijon mustard
• 0.33000000000000007 cup All purpose flour
• 1 cup Panko breadcrumbs, preferably whole wheat
• 4 tablespoon Extra virgin olive oil