Chile-Lime Tilapia with Corn Saute
This tilapia dinner has a spicy Tex-Mex feel to it and is topped with a corn saute. Fish is a cook’s dream since most varieties take less than 10 minutes to grill or sear to perfection. Try tilapia, cod, or sole in this Tex-Mex skillet dinner that’s loaded with so much color and spice, you won’t even miss the starchy side dish.
MAKES: 4 SERVINGS
SERVING SIZE: 1 PIECE FISH + 1/2 CUP CORN MIXTURE EACH
PREP: 25 MINS
COOK: 4 MINS TO 6 MINS PER 1/2-INCH THICKNESS
Chile-Lime Tilapia with Corn Saute
Ingredients
44 ounces fresh or frozen skinless white firm-fleshed fish fillets, such as tilapia, catfish, sole, flounder, or cod
1tablespoon lime juice
1 1/2teaspoons ground ancho chile pepper or chili powder
1/4teaspoon salt
1tablespoon canola oil
22/3 cups frozen whole kernel roasted or regular corn, thawed
1/4cup finely chopped red onion
2teaspoons finely chopped seeded fresh jalapeno chile pepper*
2cloves garlic, minced
1tablespoon snipped fresh cilantro
Lime wedges and/or additional jalapeno slices (optional)
Directions
Thaw fish, if frozen. Rinse fish; pat dry. 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.
In an extra-large nonstick skillet heat 2 tsp. 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.
In the same skillet heat the remaining 1 tsp. 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.
Divide corn mixture among plates. Top with fish and sprinkle with cilantro. If desired, serve with lime wedges and/or additional jalapeno slices.
From the Test Kitchen
*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 pickled jalapeno pepper slices and skip the fresh.
Nutrition Facts (Chile-Lime Tilapia with Corn Saute)
Per serving:
272 kcal cal.,
7 g fat
1 g sat. fat,
2 g polyunsaturated fat,
3 g monounsatured fat),
71 mg chol.,
223 mg sodium,
25 g carb.,
3 g fiber,
3 g sugar,
32 g pro.
Percent Daily Values are based on a 2,000 calorie diet.
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