Seared Mahi Mahi with Edamame Succotash

I have made this Cooking Light recipe a few times now and each time I think to myself I should make it more often because it is incredibly easy, tasty and healthy. While the original recipe tastes great, it involves broiling red peppers and removing the skin, chopping and then mixing the peppers with frozen corn and edamame.  Not incredibly difficult but I have found a way to cheat and make it a little easier without giving up any of the flavor. I use frozen premixed Edamame Succotash from Trader Joe's which consists of frozen corn, red pepper and edamame, how perfect is that?!

Seared Mahi Mahi with Edamame Succotash
** adapted from Cooking Light
printable recipe

Serves 2
Prep/Cook Time: 10 minutes

Succotash:
1 cup frozen Trader Joe's Edamame Succotash- or other brand containing corn, red pepper and edamame
1 tsp fresh thyme
1 tsp rice wine vinegar
1 tsp lime juice
1 tsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 garlic clove, minced

Mahi Mahi:
Cooking Spray
2 (6 oz) mahi mahi fillets, or other firm white fish
1/8 tsp salt
1/8 tsp pepper

Heat grill pan or outdoor grill to medium high heat.  Coat grill pan with cooking spray.  Season fish with salt and pepper and place on grill plan.  Cook 4 minutes on each side or until fish flakes easily when tested with a fork.

Meanwhile, heat frozen succotash in microwave safe bowl for 2 minutes.  Add remaining ingredients, thyme through garlic, to the bowl and stir to combine.  Serve with grilled fish.