Chile-Lime Catfish with Corn Saute
To retain the bright color and flavor of the snipped fresh cilantro, stir it into the corn mixture just before serving.
Servings:
4 servings (1 piece fish with 1/2 cup corn mixture per serving)
Ingredients
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4 4- to 5-ounce fresh or frozen skinless catfish, sole, or tilapia fillets
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1 tablespoon lime juice
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1 teaspoon ground ancho chile pepper or chili powder
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1/4 teaspoon salt
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1 tablespoon canola oil
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2-2/3 cups loose-pack frozen gold and white whole kernel corn, thawed
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1/4 cup finely chopped red onion
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2 teaspoons finely chopped seeded fresh jalapeno chile pepper*
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2 cloves garlic, minced
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1 tablespoon snipped fresh cilantro
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Lime wedges (optional)
Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl, stir together lime juice, ancho chile pepper, and salt. Brush mixture evenly over both sides of each fish fillet. Measure thickness of fish.
2.
In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add fish fillets to hot oil; cook for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through cooking. Remove from skillet. Cover and keep warm.
3.
In the same skillet, cook corn, onion, jalapeno chile pepper, and garlic in the remaining 1 teaspoon oil about 2 minutes or until vegetables are heated through and just starting to soften, stirring occasionally. Remove from heat. Stir in cilantro.
4.
To serve, divide corn mixture among four serving plates. Top with fish. If desired, serve with lime wedges.
Test Kitchen Tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contract with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Calories 288, Total Fat 13 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 3 g, Cholesterol 53 mg, Sodium 216 mg, Carbohydrate 25 g, Total Sugar 3 g, Fiber 3 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 2%, Iron 7%. Exchanges: Starch 1.5, Lean Meat 2.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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