Seared Mahimahi with Edamame Succotash

Seared Mahimahi with Edamame Succotash Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Using frozen vegetables allows you to measure out precisely what you need.

Yield:

4 servings (serving size: 1 fillet and 1/2 cup succotash)

Recipe from

Nutritional Information

Calories 379
Caloriesfromfat 0.0 %
Fat 9.4 g
Satfat 1.5 g
Monofat 5.5 g
Polyfat 1.6 g
Protein 35.8 g
Carbohydrate 41.2 g
Fiber 8 g
Cholesterol 52 mg
Iron 3.7 mg
Sodium 537 mg
Calcium 84 mg

Ingredients

Succotash:
1 medium red bell pepper
1/4 cup finely chopped green onions
2 teaspoons chopped fresh thyme
2 teaspoons rice wine vinegar
2 teaspoons fresh lime juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 1/3 cups frozen corn kernels, thawed
1/2 cup frozen shelled edamame (green soybeans), thawed
Mahimahi:
1 teaspoon olive oil
Cooking spray
4 (6-ounce) mahimahi or other firm white fish fillets
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

1. Preheat broiler.

2. To prepare succotash, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine pepper, onions, and next 7 ingredients (through garlic), tossing to combine.

3. Combine corn and beans in a small microwave-safe bowl; cover with water. Microwave at HIGH 2 minutes; drain. Add corn mixture to bell pepper mixture; toss to combine.

4. To prepare mahimahi, heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle both sides of fish with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with succotash.

Note:

January 2009
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