Friday, January 23, 2009

Seared Mahi-Mahi with Edamame Succotash

Posted by Erin Wilburn / 9 comments » / fish

I found this recipe in the Jan/Feb ’09 issue of Cooking Light. I’m still on the fence about this magazine. I do enjoy the recipes & articles on food, and I LOVE Cooking Light’s website as a source for great recipes (check out my Cooking Light tag for my tried & true recipes). But I’m just not into reading travel tips, home tips, or exercise moves. FOOD! That’s what I want.

This recipe was pretty simple. I whipped it up on a relaxing Sunday afternoon. I was surprised at how well The Boy enjoyed the succotash! He said he really liked it. I’ll remember to make it again, to serve with other types of white fish (let’s face it, we can’t afford to eat mahimahi very often!).

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Seared Mahi-Mahi with Edamame Succotash

from Cooking Light Jan/Feb '09
Yield: 4 servings

Ingredients:

Succotash:
1 medium red bell pepper
1/4 cup finely chopped green onions
2 teaspoons chopped fresh thyme (I used about 1/2 tsp dried)
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 kernals, thawed (I used white corn, but yellow would be more colorful)
1/2 cup frozen shelled edamame, thawed

Mahi-Mahi:
1 teaspoon olive oil
Cooking spray
4 (6 oz) mahimahi fillets, or other firm white fish
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
(optional >1/8 teaspoon ground red pepper, for extra color & kick, this is my addition, not in original recipe)

Directions:

Preheat broiler

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. (I placed mine in a glass bowl with plastic wrap on top. OR, you could easily substitue jarred roasted red pepper, just wipe off the oil. BUT, you would miss out on the wonderful aroma of roasting red peppers!) Peel & finely chop. Combine pepper, onions, and next 7 ingredients (through garlic), tossing to combine.

Combine corn and beans in a small microwave-safe bowl; cover with water. Microwave on HIGH 2 minutes; drain. Add corn mixture to bell pepper mixture; toss to combine.

To prepare mahimahi, heat 1 tsp olive oil in a large nonstick skilled coated with cooking spray over medium-high heat. Sprinkle both sides of fish with the salt and black pepper. Add fish to pan. (This is when I sprinkled the top side of the fish with the ground red pepper. I loved the color & flavor it gave the fish, and highly suggest doing this.) Cook 4 minutes on each side or until fish flakes easily with fork. Serve with succotash (and we also added brown rice).

Nutritional info (not including rice): Calories 379; Fat 9.4g (sat 1.5g, mono 5.5g, poly 1.6g); Protein 35.8g; Carb 41.2g; Fiber 8g; Chol 52mg; Iron 3.7g; Sodium 537mg; Calc 84mg