4 servings (serving size: 1 fillet and 1/2 cup succotash)
Photo: Randy Mayor; Styling: Cindy Barr
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
1 teaspoon olive oil
4 (6-ounce) mahimahi or other firm white fish fillets
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
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.
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.
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.
This was a good dinner. I served it with white batsmati rice as well. I took a few shortcuts: I stopped at Trader Joe's and bought their frozen Soycatash. I heated it and then added the other ingredients. I also found frozen mahi mahi at Trader Joe's and it was delicious. I would make this again.
I thought this recipe was perfect! Followed the recipe exactly & it turned out beautifully. Very quick and easy. The red peppers take a bit of patience, just leave them alone to steam in the plastic bag while you prepare everything else - they peel like a dream if they've cooked/steamed long enough.
have made twice, family loves it. My college age daughter had never had Mahimahi and loved it, especially the edamame which works much better than mushy lima beans for succatash. Didn't change anything
I thought this was a fantastic dish! It was light, colorful and tasty. I'll definitely make again. It does have a bit of "zip", so if you need to, lighten up on the ground red pepper. I do agree with one of the other reviews...lime zest and cilantro would have been superb in the succotash.