Seared Mahimahi with Edamame Succotash

11 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 1 fillet and 1/2 cup succotash)
January 2009
RECIPE BY Cooking Light

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

Nutritional Information

  • 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

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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Ratings & Reviews

NicoleNM's Review

ColoradoGal
July 18, 2010
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.

allyinmexico's Review

NicoleNM
July 28, 2009
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

chezchef
April 09, 2009
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

lovegoodfood22
March 26, 2009
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

allyinmexico
March 17, 2009
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

DanaSam
March 13, 2009
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

ShellyV
January 30, 2009
This is a good, solid recipe...easy to make...great for a weeknight dinner. I loved the succotash.

ggegge's Review

virwms
January 27, 2009
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

sunshower41
January 14, 2009
Very good. I followed the succotash recipe entirely and it was a hit!

chezchef's Review

JHARPER
January 13, 2009
This recipe is fantastic. I increased the ground red pepper a bit. Used tilapia instead - just perfect. Easy to make.