Chile-Lime Fish
Skillet Corn and Bell Pepper
Ingredients
- 2 Tbsp fresh lime juice
- 2 tsp chili powder
- ½ tsp salt
- 6 (6-oz) tilapia fillets
- 4 Tbsp olive oil, divided
Instructions
- Stir together lime juice, chili powder, and salt; rub mixture over fish.
- Cook fish, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until fish flakes with a fork.
Side Dish Ingredients
- 3 Tbsp butter
- 1 red bell pepper, chopped
- ½ cup chopped red onion
- 1 (15-oz) pkg frozen whole kernel corn
- 3 Tbsp chopped fresh cilantro
Side Dish Instructions
- Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper, onion, and corn; season lightly with salt and pepper.
- Cook 5 minutes or until thoroughly heated; stir in cilantro.
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