Chile-Lime Bass with Spicy Corn Saute
Prep + Cook Time: 30 minutes
- 4-5 Four ounce boneless skinless bass fillets
- 1 small lime, juiced*
- 2 teaspoons chili powder
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons olive oil
- 3 ears of fresh corn (or 2 1/2 cups of canned or frozen)
- 1/4 cup chopped red onion
- 1 small jalapeno pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
1. Pre-heat oven to 350 degrees. Bake corn with husks removed for 10 minutes. Meanwhile, rinse fish with cold water and pat dry with paper towels. In a small bowl, mix together lime juice, chile powder and pepper. Dip fish into mixture and coat.
2. In a large skillet, heat olive oil over medium-high heat. Add fish fillets and cook for 3-5 minutes on each side or until fish flakes easily with a fork. Remove fish from skillet and cover.
3. In the same skillet, add corn (shaved off the cob), onion, jalapeno and garlic. Cook about 4 minutes or until vegetables begin to soften. Remove from heat and add cilantro. Divide corn mixture among plates and top with fish.
Tip: When juicing a lime, roll it along the counter before squeezing and you’ll get a lot more juice out of it. I learned this from my chef friend this summer at Shane Diet and Fitness Resort. I also learned the proper way to cut an onion (so much easier, not to mention less tears!).
Everyone have a great weekend– have something pumpkin flavored– beer, coffee, muffins, whatever… ’tis the season :)
Recipe by Megan Ware, RDN, LD, Registered Dietitian Nutritionist in The Woodlands, TX.