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.

Servings: 4

Ingredients

For the succotash:

1 Tbsp extra virgin 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
½ tsp La Saunier de Camargue Fleur de Sel (sea salt)
¼ tsp freshly ground Gelson’s black pepper
⅛ tsp cayenne pepper
⅓ cup crumbled Valbreso feta cheese


For the fish:

4 5-ounce mahi mahi filets
½ tsp Le Saunier de Camargue Fleur de Sel
¼ tsp freshly ground Gelson’s black pepper
¼ tsp ground cumin
1 Tbsp extra virgin olive oil
1 lime, quartered, for serving
Cilantro sprigs, for garnish

Directions

1. Preheat the broiler.

2. To make the succotash: Pour the olive oil into a medium skillet and heat to medium. Add the onion and cook 5 minutes, stirring occasionally.

3. Add the bell pepper and cook 5 minutes, stirring occasionally.

4. Add the zucchini and corn and cook for 4 minutes, stirring occasionally, or until the zucchini is starting to sweat.

5. To make the fish: In the meantime, arrange fish on a sheet pan and season tops with salt, pepper, and cumin. Drizzle the tops with olive oil and brush to evenly distribute the oil and seasonings.

6. Slide the fish in the broiler for 5 minutes, turn and cook 1 more minute, until a fork meets no resistance when inserted.

7. Add the edamame to your succotash pan and cook for 1 more minute, stirring occasionally, until the edamame is warmed throughout.

8. Reduce the succotash to low, season with cumin, salt, black pepper, and cayenne. Stir in the feta cheese and remove from heat.rrange each fish filet on 4 dinner plates, and divide the succotash amongst the plates as well. Garnish with a lime wedge and cilantro, and serve immediately.