Chile-Lime Catfish with Corn Saute
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. In a small bowl stir together lime juice, ancho chile pepper, and salt. Brush mixture evenly over both sides of each fish fillet.
- 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 when tested with a fork, turning once. Remove fish from skillet. Cover and keep warm.
- In the same skillet heat the remaining 1 teaspoon oil. Add corn, onion, jalapeno pepper, and garlic; cook about 2 minutes or until vegetables are heated through and just starting to soften, stirring occasionally. Remove from heat. Stir in cilantro.
- To serve, divide corn mixture among serving plates. Top with fish. If desired, serve with lime wedges.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact 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 Facts (Chile-Lime Catfish with Corn Saute)
- Per serving:
- 288 kcal cal.,
- 13 g fat
- (2 g sat. fat,
- 3 g polyunsaturated fat,
- 6 g monounsatured fat),
- 53 mg chol.,
- 216 mg sodium,
- 25 g carb.,
- 3 g fiber,
- 3 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet