Chile-Lime Tilapia with Corn Saute
- 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
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Chop a few pickled jalapeno pepper slices and skip the fresh.
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.