Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

25 mins
4 mins
29 mins


Ingredient Checklist


Instructions Checklist
  • 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, jalapeño 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.


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

288 calories; fat 13g; cholesterol 53mg; saturated fat 2g; carbohydrates 25g; mono fat 6g; poly fat 3g; insoluble fiber 3g; sugars 3g; protein 21g; vitamin a 340.1IU; vitamin c 11.8mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 4.5mg; vitamin b6 0.5mg; folate 56.4mcg; vitamin b12 2.3mcg; sodium 216mg; potassium 611mg; calcium 20.2mg; iron 1.3mg.