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Ingredients

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Directions

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  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. In a bowl stir together lime juice, ancho chile pepper, and salt. Brush lime mixture evenly over both sides of fish fillets.

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  • In an extra-large nonstick skillet heat 2 teaspoons of the oil over medium-high heat. Add fish; cook 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily, turning once. Remove fish from skillet. Cover and keep warm.

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  • In the same skillet heat the remaining 1 teaspoon oil. Add the next four ingredients (through garlic); cook about 2 minutes or until vegetables are heated and are just starting to soften, stirring occasionally. Remove from heat.

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  • Divide corn mixture among serving plates. Top with fish and sprinkle with cilantro. If desired, serve with lime wedges and/or additional jalapeño slices.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Shortcut

Chop a few jarred, pickled jalapeños and skip the fresh.

Nutrition Facts

272 calories; 7 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 71 mg cholesterol; 223 mg sodium. 706 mg potassium; 25 g carbohydrates; 3 g fiber; 3 g sugar; 32 g protein; 0 g trans fatty acid; 533 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 2 mcg vitamin b12; 26 mg calcium; 1 mg iron;

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