Chili-Seared Fish With Yucatan Vegetables

Oxmoor House
This colorful dish is full of zesty flavor and crisp vegetables. Try it rolled up in a whole wheat tortilla.
4 servings (serving size: 1 fillet and 1/3 cup corn mixture)


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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


Combine seafood seasoning and chili powder in a small bowl. Rub mixture onto both sides of fish.

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.

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.

Created date

March 2010

Nutritional Information

Calories 175
Fat 2.7 g
Satfat 0.3 g
Protein 25.9 g
Carbohydrate 12.2 g
Cholesterol 33 mg
Iron 0.7 mg
Sodium 182 mg
Caloriesfromfat 14 %
Fiber 1.9 g
Calcium 58 mg