Fish Stuffed With Corn Salsa Recipe
Ingredients
| 1 tablespoon olive or canola oil | ||
| Onion | 1 , finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 2 stalks celery, thickly sliced | ||
| Chili powder | 1/2 Teaspoon | |
| Corn kernels | 1 Cup (16 tbs), frozen | |
| 1 small cucumber, peeled, seeded, and diced | ||
| Jalapeno pepper | 1 To taste, canned | |
| 3 tablespoons chopped fresh parsley or 1 tablespoon dried | ||
| Lime juice | 2 Tablespoon | |
| 1 or 2 pan-dressed mild fish, such as snapper, perch, or trout (2 pounds total) | ||
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
GETTING READY
1. Preheat the oven to 450°F.
MAKING
2. In a nonstick skillet, heat the oil over moderate heat.
3. Add and sauté the onion and garlic, for about 5 minutes until soft and translucent.
4. Add the celery and chili powder and sauté another 3 to 4 minutes.
Tip the onion mixture to a large bowl.
5. Mix in the corn, cucumber, jalapeno pepper, parsley, lime juice, salt, and pepper. Toss gently to combine.
6. Spoon this mixture into the pockets of the dressed fish and pack firmly to prevent the filling from spilling out.
7. Place the fish on a baking tray and bake in the preheated oven for about 25 to 30 minutes or until the fish flakes easily with a fork.
SERVING
8. Serve the fish straight out of the oven with a tossed salad.
1. Preheat the oven to 450°F.
MAKING
2. In a nonstick skillet, heat the oil over moderate heat.
3. Add and sauté the onion and garlic, for about 5 minutes until soft and translucent.
4. Add the celery and chili powder and sauté another 3 to 4 minutes.
Tip the onion mixture to a large bowl.
5. Mix in the corn, cucumber, jalapeno pepper, parsley, lime juice, salt, and pepper. Toss gently to combine.
6. Spoon this mixture into the pockets of the dressed fish and pack firmly to prevent the filling from spilling out.
7. Place the fish on a baking tray and bake in the preheated oven for about 25 to 30 minutes or until the fish flakes easily with a fork.
SERVING
8. Serve the fish straight out of the oven with a tossed salad.
Chef
