Seared Mahimahi with Edamame Succotash
(Main Dish with Side)

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

INGREDIENTS (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

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. Peel and 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 at HIGH 2 minutes; drain. Add corn mixture to bell pepper mixture; toss to combine.

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.

Calories: 379 (0.0% from fat). 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.

SERVINGS: 4 (serving size: 1 fillet and 1/2 cup succotash)

Using frozen vegetables allows you to measure out precisely what you need.

Recipe from Cooking Light, JANUARY 2009.