Recipes and Cooking Chile-Lime Catfish with Corn Saute 4.1 (9) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 17, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Cook Time: 4 mins Total Time: 29 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 4-5 ounce fresh or frozen skinless catfish, sole, or tilapia fillets 1 tablespoon lime juice 1 teaspoon ground ancho chile pepper or chili powder ¼ teaspoon salt 1 tablespoon canola oil 2 ⅔ cup frozen whole kernel corn, thawed ¼ cup finely chopped red onion 2 teaspoon finely chopped seeded fresh jalapeño chile pepper* 2 cloves garlic, minced 1 tablespoon snipped fresh cilantro Lime wedges (optional) Directions 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. *Tip: 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. Rate it Print Nutrition Facts (per serving) 288 Calories 13g Fat 25g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 288 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Cholesterol 53mg 18% Sodium 216mg 9% Total Carbohydrate 25g 9% Total Sugars 3g Protein 21g Vitamin C 11.8mg 59% Calcium 20.2mg 2% Iron 1.3mg 7% Potassium 611mg 13% Folate, total 56.4mcg Vitamin B-12 2.3mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.