Seared Mahimahi With Edamame Succotash Recipe

Name: Seared Mahimahi With Edamame Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Succotash:, 1 medium red bell pepper, 1/4 cup finely chopped green onions, 2 teaspoons chopped fresh thyme, and more.

Yes, Seared Mahimahi With Edamame Succotash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Mahimahi With Edamame Succotash

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