Last night we made Seared Mahimahi with Edamame Succotash (in Cooking Light, Jan/Feb 2009). The edamame succotash was delicious and flavorful but the fish was pretty boring and needed a sauce. I'm always trying to eat more fish because of the omega-3s and all that but it's kind of hard to get fresh seafood when you're nowhere near big water.
I'd never really made anything with edamame before and it was pretty good and this recipe was easy (<30 min).
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
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
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2 comments:
I see someone got her cooking light subscription. I was planning on making this tomorrow.
I finally made this last night. I think the fish was really good and didn't need a sauce. Salt and pepper was just fine for me. I really liked the Succotash, I didnt have any green onion but I put in a little bit of regular onion. And white vinegar instead of rice wine vinegar. I think I'll definitely make it again.
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