Seared Mahimahi with Edamame Succotash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Using frozen vegetables allows you to measure out precisely what you need. Ingredients:
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 |
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 |
Directions:
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.
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