- Calories 379
- Caloriesfromfat 0.0%
- Fat 9.4g
- Satfat 1.5g
- Monofat 5.5g
- Polyfat 1.6g
- Protein 35.8g
- Carbohydrate 41.2g
- Fiber 8g
- Cholesterol 52mg
- Iron 3.7mg
- Sodium 537mg
- Calcium 84mg
Seared Mahimahi with Edamame Succotash
Photo: Randy Mayor; Styling: Cindy Barr
Using frozen vegetables allows you to measure out precisely what you need.
How to Make It
Step 1
Preheat broiler.
Step 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.
Step 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.
Step 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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allyinmexico's Review
The Succotash recipe calls for too much red pepper (I only used half of what was called for and it was still too much), and the roasted red peppers overpowered the entire dish.
ColoradoGal's Review
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.
JHARPER's Review
I thought this preparation was really good. I loved the succotash and wish I had tried the lime zest and cilantro idea! I will definitely make again. Mahimahi is freakin delicious.
virwms's Review
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
ShellyV's Review
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.
DanaSam's Review
This is a good, solid recipe...easy to make...great for a weeknight dinner. I loved the succotash.
ggegge's Review
This was delicious and easy. The succotash is terrific and I will use it with other meals. Already made it twice, once with Mahi and once with flounder.
lovegoodfood22's Review
Very good. I followed the succotash recipe entirely and it was a hit!
chezchef's Review
This recipe is fantastic. I increased the ground red pepper a bit. Used tilapia instead - just perfect. Easy to make.
NicoleNM's Review