parmesan tilapia and edamame succotash

Stay with my mom rocks for many reasons, but one I really love?  I can find recipes and say "will you make this?"  She almost always says yes.  So I handed her a recipe for broiled parmesan tilapia.  She combined that, with a recipe for succotash that she found flipping through a Parents magazine at my house.  Dinner was FANTASTIC.

I'd never had succotash before, nor did I really know what it was (from Wikipedia: "Succotash (from Narragansett msíckquatash, "boiled corn kernels") is a food dish consisting primarily of corn and lima beans or other shell beans).  But this stuff was amazing.  I can't tell you what it was about it that I loved so much, but I couldn't get enough.  Thankfully there were leftovers, because the next two days I mixed in some grilled chicken strips and sauteed mushrooms for my lunch.  Such a great little bowl of happiness.

Broiled Parmesan Tilapia
from Taste of Home's Healthy Cooking Magazine, August/September 2011

Ingredients

• 6 tilapia fillets (6 ounces each)
• 1/4 cup grated parmesan cheese (my mom only had mozerella, it worked)
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon butter, softened
• 1 garlic clove, minced
• 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
• 1/2 teaspoon of seafood seasoning

 Directions

1. Place fillets on a broiler pan coated with cooking spray.  In a small bowl, combine remaining ingredients; spread over filets.
2. Broil 3-4 inches from the heat for 10-12 minutes or until fish flakes easily with a fork.

 Such an easy recipe, even I could make it (but it is more fun when my mom does it for me, right?).  I wonder if you could swap greek yogurt for the mayo...  One serving has 207 calories.

Edamame and Sweet Corn Succotash
from Parents Magazine, August 2011

Ingredients

• 2 teaspoons extra-virgin olive oil
• 3 green onions, sliced, white and green parts separated
• 1 cup corn kernels (2 ears of corn)
• 1 cup shelled frozen edamame
• 1/2 cup chopped red sweet pepper
• 2 teaspoons finely chopped fresh marjoram or oregano (my mom used oregano)
• 1/8 teaspoon salt
• freshly ground black pepper, to taste
• 1/2 cup low-sodium vegetable broth
• 1/2 teaspoon cornstarch
• 2 teaspoons unsalted butter

Directions

1. Heat oil in a large skillet over medium-high heat.  Add white part of green onion and cook until fragrant and starting to brown slightly, about one minute.  Stir in corn, edamame, sweet pepper, marjoram, salt and black pepper.  Cook, stirring often, until the vegetables are crisp-tender, 4 to 5 minutes.
2. Stir together broth and cornstarch; add it to corn mixture along with remaining green onions.  Cook and stir until thickened, bubbly, and liquid almost evaporates, about one minute.  Remove from heat and mix in the butter until melted.

My mom said this recipe would have been really easy, if she didn't use corn from a cob, and could find edamame already shelled (does that exist somewhere?).  One half cup serving has 149 calories and 7 grams of protein.

Enjoy!