on't worry; I wouldn't make you eat lima beans! This is a zesty updated succotash made with edamame and a southwestern kick from cumin and cayenne pepper. It makes for an easy weeknight meal because you can cut the vegetables as you go and by the time they're prepped, it's time to add them to the pan. I get the edamame already cooked and shelled from our salad bar. You can substitute another fish or chicken for the mahi mahi.

Ingredients:
For Succotash:

• 1 tablespoon Napa Valley organic olive oil
• 1 small Melissa's organic onion, diced
• 1/2 red bell pepper, diced
• 1 zucchini, diced
• 1 ear yellow corn, kernels cut off the cob
• 1/2 cup edamame, cooked and shelled
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/3 cup Athenos reduced fat feta cheese
  For Fish:
  
• 4 5-ounce mahi mahi filets
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 1 lime, quartered

Instructions:

1. Heat olive oil over medium-low heat in a medium frying pan. Add onion and cook five minutes, stirring occasionally. Add bell pepper and cook five minutes, stirring occasionally. Add zucchini and cook 5 minutes, stirring occasionally. Add corn and edamame and cook 5 minutes, stirring occasionally. Reduce heat to low and season with cumin, black pepper, and cayenne. This mixture can stand for a while if the fish isn't ready at the same time. Remove from heat and mix in the feta cheese when the fish is done cooking.
2. Preheat the broiler. Just before you add the corn and edamame to the pan, arrange fish on broiler pan and season tops with salt, pepper, and cumin. Broil five minutes, turn and cook 1 more minute, until a fork meets no resistance when inserted.
3. Arrange fish on dinner plates, seasoned side up, and top each piece with 1/2 cup of succotash. Garnish with lime wedge for squeezing over fish and succotash.