This colorful dish is full of zesty flavor and crisp vegetables. Try it rolled up in a whole wheat tortilla.
1 teaspoon seafood seasoning (such as Paul Prudhomme Seafood Magic)
1/2 teaspoon chili powder
4 (6-ounce) orange roughy fillets
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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