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Seared Mahimahi with Edamame Succotash

Cooking Light
Seared Mahimahi with Edamame Succotash
Photo: Randy Mayor; Styling: Cindy Barr
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Worthy of a Special Occasion

Using frozen vegetables allows you to measure out precisely what you need.

Yield: 4 servings (serving size: 1 fillet and 1/2 cup succotash)

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

Preparation

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.

Nutritional Information

Calories:
379 (0.0% from fat)
Fat:
9.4g (sat 1.5g,mono 5.5g,poly 1.6g)
Protein:
35.8g
Carbohydrate:
41.2g
Fiber:
8g
Cholesterol:
52mg
Iron:
3.7mg
Sodium:
537mg
Calcium:
84mg
Cooking Light, JANUARY 2009

Member Ratings and Reviews

5 stars
allyinmexico
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.07/28/09

5 stars
Lisa
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.04/10/09