Seared Mahimahi with Edamame Succotash

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1.3 cups corn kernels frozen thawed
• 0.5 cup edamame green frozen shelled thawed ( soybeans)
• 2 teaspoons thyme sprigs fresh chopped
• 2  garlic clove minced
• 0.3 cup spring onion finely chopped
• 0.3 teaspoon ground pepper red
• 2 teaspoons juice of lime fresh
• 24 ounce fish fillet white firm
• 1 teaspoon olive oil 
• 2 teaspoons olive oil 
• 1 medium bell pepper red
• 2 teaspoons rice vinegar 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags
• microwave

Directions

1. Preheat broiler.
2. To prepare succotash, cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 10 minutes. Peel and finely chop.
6. Combine pepper, onions, and next 7 ingredients (through garlic), tossing to combine.
7. Combine corn and beans in a small microwave-safe bowl; cover with water. Microwave at HIGH 2 minutes; drain.
8. Add corn mixture to bell pepper mixture; toss to combine.
9. To prepare mahimahi, heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat.
10. Sprinkle both sides of fish with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
11. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
12. Serve with succotash.