Grilled Whitefish With Edamame Pesto

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1/2 cup cooked edamame

1/2 cup fresh basil leaves

1/4 cup parsley leaves

1/4 cup Parmesan cheese

1/4 cup walnuts

1 1/2 tablespoons olive oil

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper, divided

1 1/4 pounds cod, scrod, or other firm whitefish fillet, cut into 4 pieces

1 large red sweet onion, cut into wedges

1 pound asparagus, trimmed

2 small ears corn, halved

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