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Recipe Summary

prep:
25 mins
cook:
4 mins to 6 mins per 1/2-inch thickness
Servings:
4
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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; total fat 7g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 71mg; sodium 223mg; potassium 706mg; carbohydrates 25g; fiber 3g; sugar 3g; protein 32g; trans fatty acidg; vitamin a 533IU; vitamin c 12mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6mg; folate 77mcg; vitamin b12 2mcg; calcium 26mg; iron 1mg.

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