• BH&G 3274

    From Dave Drum@1:229/452 to All on Sat Jul 10 10:03:36 2021
    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

    MMMMM

    ... I can't remember the last time I had a problem with my memory.
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)