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Seared Mahimahi with Edamame Succotash

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 1 fillet and 1/2 cup succotash)
Using frozen vegetables allows you to measure out precisely what you need.

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

Nutrition 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

How to Make It

  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.