Chili-Seared Fish With Yucatan Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This colorful dish is full of zesty flavor and crisp vegetables. Try it rolled up in a whole wheat tortilla. Ingredients:
1 teaspoon seafood seasoning (such as paul prudhomme seafood magic) |
1/2 teaspoon chili powder |
4 (6-ounce) orange roughy fillets |
cooking spray |
1/8 teaspoon salt |
1 teaspoon olive oil |
1 red bell pepper, thinly sliced |
1 small onion, thinly sliced |
1 cup frozen whole-kernel corn, thawed |
2 tablespoons chopped fresh cilantro |
2 limes, quartered |
Directions:
1. Combine seafood seasoning and chili powder in a small bowl. Rub mixture onto both sides of fish.
2. Heat a large nonstick skillet over medium- high heat. Coat fish with cooking spray. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Place fish on a plate, sprinkle with salt, and keep warm.
3. Heat pan over high heat. Add oil, bell pepper, onion, and corn to pan. Sauté 3 minutes or until lightly browned. Stir in cilantro. Serve fish with corn mixture and limes.
|
|