Mahi Mahi and Southwestern Succotash
October 03, 2018
In this zesty update on succotash we’ve added crumbled feta and a spicy Southwestern kick of cayenne pepper and cumin — and done away with the controversial lima bean. In its place you’ll find edamame, adding a bright green pop to the dish. Almost everyone likes edamame, and they’re easy to find: You can get cooked and shelled edamame from our salad bar or in the frozen section.
Succotash 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. We’ve used mahi mahi here because its sturdy white flesh and mild flavor are the perfect backdrop for the colorful succotash, but you can sub in any fish you like.
Our tip: For a heartier meal, round out the plate with our tender Garlic-Braised Brussels Sprouts.
1 Tbsp Napa Valley organic olive oil
1 small organic onion, diced
½ red bell pepper, diced
1 zucchini, diced
1 ear yellow corn, kernels cut off the cob
½ cup edamame, cooked and shelled
½ tsp ground cumin
¼ tsp black pepper
? tsp cayenne pepper
? cup crumbled Valbreso feta cheese
4 5-ounce mahi mahi filets
¼ tsp Le Saunier de Camargue Fleur de Sel (sea salt)
¼ tsp pepper
¼ tsp ground cumin
1 lime, quartered
- Preheat the broiler.
- Pour olive oil into a medium skillet and heat to medium. Add the onion and cook five minutes, stirring occasionally.
- Add bell pepper and cook five minutes, stirring occasionally.
- Add zucchini and cook five minutes, stirring occasionally.
- In the meantime, arrange fish on a broiler pan and season tops with salt, pepper, and cumin.
- When the zucchini time is up, slide the fish in the broiler for 5 minutes, turn and cook 1 more minute, until a fork meets no resistance when inserted.
- Add the corn and edamame to your succotash pan and cook for 5 minutes, stirring occasionally.
- Reduce the succotash to low, season with cumin, black pepper, and cayenne. Wait until the fish is also ready to mix in the feta cheese.
- When the fish is done cooking, arrange it on dinner plates, topping each piece with even portions of succotash. Garnish with a lime wedge and serve immediately.