Photo: Randy Mayor; Styling: Cindy Barr
4 servings (serving size: 1 fillet and 1/2 cup succotash)

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.

Ratings & Reviews

NicoleNM's Review

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.

virwms's Review

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

DanaSam's Review

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

ggegge's Review

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.

ShellyV's Review

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.

lovegoodfood22's Review

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

JHARPER's Review

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.

ColoradoGal's Review

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.

allyinmexico's Review

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.

sunshower41's Review

January 11, 2009
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.