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© Meredith Corporation. All rights reserved. Used with permission.
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.
In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add fish fillets to hot oil; cook for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through cooking. Remove from skillet. Cover and keep warm.
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.
To serve, divide corn mixture among four serving plates. Top with fish. If desired, serve with lime wedges.