MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chile-Lime Tilapia w/Corn Saute
Categories: Seafood, Citrus, Chilies, Vegetables, Herbs
Yield: 4 Servings
4 (4 oz ea) skinless white
- firm-fleshed fish filets,
- such as tilapia, catfish,
- sole, flounder, or cod
1 tb Lime juice
1 1/2 ts Ground ancho chile pepper
+=OR=+
1 1/2 ts Chili spice mix
1/4 ts Salt
1 tb Oil
2 2/3 c Whole kernel roasted or
- regular corn; thawed
1/4 c Fine chopped red onion
2 ts Fine chopped, seeded, fresh
- jalapeno chile
2 cl Garlic; minced
1 tb Snipped fresh cilantro
Lime wedges and/or
- additional jalapeno slices
- (opt)
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" 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.
Makes: 4 servings
Better Homes & Gardens | August 2015
MM Format by Dave Drum - 25 August 2015
Uncle Dirty Dave's Archives
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