Southwestern Fish

Kitchen Tested
  • Yield 8 to 10 servings

Use this topping recipe over chicken as well. The presentation is very impressive, one that your guests will remember.

Ingredients

2 pounds fish fillets (orange roughy, trout, or other mild fish)
2 tablespoons lime juice
1 teaspoon minced garlic
1 onion, chopped
1 (4 1/2-ounce) can chopped green chiles, drained
1/2 teaspoon dried cumin
1 teaspoon chili powder
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed
1 cup chopped Roma (plum) tomatoes
1/4 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 350F.
  2. Lay fish fillets in a 13x9x2-inch oblong pan coated with nonstick cooking spray.  Sprinkle with lime juice.  In a large pan coated with nonstick cooking spray.  Sprinkle with lime juice.  In a large pan coated with nonstick cooking spray, saute garlic and onion over medium heat until tender, about 3 minutes.  Add green chiles, chili powder, black beans, corn and tomatoes, stirring until well heated, about 5 minutes.  Add cilantro.  Spoon sauce over the fish.  Bake, covered, 25 minutes, or until fish flakes easily when tested with a fork.

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