Healthy Chile-Lime Tilapia with Corn Saute


  • 44 oz sparkling or frozen skinless white firm-fleshed fish fillets, such as tilapia, catfish, sole, flounder, or cod
  • 2 teaspoons finely chopped seeded clean jalapeno chile pepper*
  • 2 cloves garlic, minced
  • 1 tablespoon snipped sparkling cilantro
  • 1 tablespoon lime juice
  • 1 half of teaspoons ground ancho chile pepper or chili powder
  • 1/four teaspoon salt
  • 1 tablespoon canola oil
  • 2 2/three cups frozen whole kernel roasted or ordinary corn, thawed
  • 1/4 cup finely chopped red onion
  • Lime wedges and/or additional jalapeno slices (optionally available)


  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 aggregate lightly over both facets of fish fillets.
  2. In a further-big nonstick skillet warmth 2 tsp. Of the oil over medium-excessive warmth. Add fish; cook dinner 4 to six mins in keeping with 1/2-inch thickness or until fish flakes effortlessly, turning as soon as. Remove fish from skillet. Cover and keep heat.
  3. In the identical skillet warmth the final 1 tsp. Oil. Add the following four substances (thru garlic); cook about 2 minutes or until greens are heated and are just starting to melt, stirring on occasion. Remove from heat.
  4. Divide corn aggregate among plates. Top with fish and sprinkle with cilantro. If favored, serve with lime wedges and/or extra jalapeno slices.