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.
Seared Mahimahi with Edamame Succotash
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)
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Amount per serving
- Calories: 379
- Calories from fat: 0.0%
- Fat: 9.4g
- Saturated fat: 1.5g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 1.6g
- Protein: 35.8g
- Carbohydrate: 41.2g
- Fiber: 8g
- Cholesterol: 52mg
- Iron: 3.7mg
- Sodium: 537mg
- Calcium: 84mg
- 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
- Cooking spray
- 4 (6-ounce) mahimahi or other firm white fish fillets
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 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.
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