Seared Mahimahi with Edamame 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.

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.

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.

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.

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.

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

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.

Very good. I followed the succotash recipe entirely and it was a hit!

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

I simply wasn't impressed with this. The market didn't have fresh mahi mahi so I used scallops instead but, let's face it, seared fish is seared fish. I've dressed up seared fish in many ways before and the succotash designed to dress up this fish just fell flat. I like all the ingredients but it was just a little bland. Some fresh cilantro and lime zest may have saved it. I wish I'd had both on hand. I even added some more ground red pepper but it still lacked some oomph. Roasting the peppers yourself is a complete waste of time. This would be a speedier dish if you dice bottled roasted red peppers packed in water and squeeze out the moisture. All things considered, I wouldn't make this again.