Dinner Recipes

Mahi Mahi and Southwestern Succotash

Dinner

For the succotash:

1 Tbsp extra virgin olive oil

1 small onion, medium diced

½ red bell pepper, medium diced

1 zucchini, medium 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

Lime wedges, for serving

Cilantro sprigs, for garnish

Preheat the broiler to high heat.
To make the succotash: In a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the bell pepper and saute for 5 minutes.
Add the zucchini and corn and saute for 4 minutes or until the zucchini is starting to sweat.
To make the fish: Meanwhile, arrange the filets on a sheet pan and season the tops with the salt, pepper, and cumin. Drizzle with the olive oil and brush to evenly distribute the oil and seasonings.
Broil the fish for 5 minutes, turn, and cook 1 more minute or until the fish easily flakes with a fork.
Add the edamame to your succotash pan and saute for 1 minute or until the edamame is warmed through. Reduce the succotash to low, season with cumin, salt, black pepper, and cayenne. Stir in the feta cheese and remove the pan from the heat.
Divide the filets among 4 dinner plates and top each with succotash. Garnish with a lime wedge and cilantro, and serve immediately.