See Also: Lime-Poached Fish with Corn and Chili Salsa(recipes)
Grilled Fish with Chili-Corn Salsa(recipes)
Hot Chili Corn(recipes)
Chili with Beans and Corn(recipes)
Chili Corn Bread(recipes)
Chili-Corn Quiche(recipes)
Chili Beef and Corn Casserole(recipes)
Red Bean & Corn Salad with Lime-Cumin Dressing(recipes)
Tom yum soup with lime and white fish(recipes)
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Lime-Poached Fish with Corn and Chili Salsa (recipes) and alarming (oh)


Lime-Poached Fish with Corn and Chili Salsa (recipes)


Lime-Poached Fish with Corn and Chili Salsa

Prep and Cook Time: 15 minutes

Yield: Makes 4 servings



Ingredients:



4swordfish steaks, 1 inch thick (about 1-1/2 pounds)*

1cup baby carrots, cut lengthwise into halves

2green onions, cut into 1-inch pieces

3tablespoons lime juice

1/2teaspoon salt, divided

1/2teaspoon chili powder

1-1/2cups chopped tomatoes

1cup frozen corn, thawed

1can (4 ounces) chopped green chilies, drained

2tablespoons chopped fresh cilantro

1tablespoon margarine or butter









Preparation:





1.Place fish and carrots in saucepan just large enough to hold them in single layer. Add onions, lime juice, 1/4 teaspoon salt and chili powder. Add enough water to just cover fish.2.Bring to a simmer over medium heat. Cook 8 minutes or until center of fish begins to flake when tested with fork. Transfer to serving plates with spatula.3.Meanwhile, to prepare salsa, combine tomatoes, corn, chilies, cilantro and remaining 1/4 teaspoon salt in medium bowl; toss well.4.Drain carrots; add margarine. Transfer to serving plates; serve with salsa.







Tip:

If time allows, prepare the salsa in advance so the flavors have more time to develop. Do not add salt until ready to serve. Cover and refrigerate salsa up to 1 day before serving.





Nutritional Information:







Serving Size:







Fiber

3 g







Carbohydrate

18 g







Cholesterol

67 mg







Saturated Fat

3 g







Total Fat

10 g







Calories from Fat

30 %







Calories

304







Protein

37 g







Sodium

836 mg









Dietary Exchange:







Vegetable

2







Starch

1/2







Meat

4











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