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chile lime catfish with corn saute recipe

Written on Sunday, September 18, 2016 | 10:15:00 PM

makes: 4 servings (1 piece fish and ½ cup corn mixture each)

prep: 25 minutes          cook: 4 minutes per ½-inch thickness

Ingredients : 
- 4 4- to 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
- 2 teaspoons canola oil
- 2 2⁄3 cups frozen gold and white whole kernel corn, thawed
- ¼ cup finely chopped red onion
- 2 teaspoons finely chopped seeded fresh jalapeño chile pepper (see tip)
- 2 cloves garlic, minced
- 1 tablespoon snipped fresh cilantro
- Lime wedges (optional)

Preparation Method :
1) Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl stir together lime juice, ancho chile pepper, and salt. Brush mixture evenly over both sides of each fish fillet. Measure thickness of fish.

2) In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Add fish fillets to hot oil; cook for 4 to 6 minutes per ½-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through cooking. Remove from skillet. Cover to keep warm.

3) In the same skillet cook corn, onion, jalapeño chile pepper, and garlic in the remaining 1 teaspoon oil about 2 minutes or until vegetables are heated through and just starting to soften, stirring occasionally. Remove from heat. Stir in cilantro.

4) To serve, divide corn mixture among four serving plates. Top with fish. If desired, serve with lime wedges.

*test kitchen 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 chile peppers, wash your hands and nails well with soap and warm water.


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