Seared Mahimahi With Edamame Succotash

• 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

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.

red bell pepper, green onions, thyme, rice wine vinegar, lime juice, olive oil, salt, ground red pepper, garlic, corn kernels, mahimahi, olive oil, cooking spray, mahimahi, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/seared-mahimahi-with-edamame-succotash (may not work)