Sunday, August 1, 2010

Seared Mahi-Mahi with Edamame Succotash

1/4 cup sliced roasted 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

1. Combine pepper, onions, and next 7 ingredients (through garlic), tossing to combine.

2. 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

3. 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.

--Adapted from Cooking Light magazine

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