Chile-Lime Tilapia with Corn Saute

This tilapia dinner has a spicy Tex-Mex feel to it and is topped with a corn saute.

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4.5 by 5 people

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  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Nutrition Facts (Chile-Lime Tilapia with Corn Saute)

  • Per serving:
  • 272 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 71 mg chol. ,
  • 223 mg sodium ,
  • 25 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 32 g pro.
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