Lime Poached Fish With Corn And Chili Salsa Recipe
Lime Poached Fish With Chili and Corn Salsa is a desire ! The salsa sauce made with tomato and cilantro inclusions makes this dish truly worth craving for. Enjoy this Lime Poached Fish With Chili and Corn Salsa. Do you want to know more about this exciting fish dish? Then don't hesitate to interact with me here !
Ingredients
4 swordfish steaks, 1 inch thick
1 cup baby carrots, cut lengthwise into halves
2 green onions, cut into 1 -inch pieces
3 tablespoons lime juice
1/2 teaspoon salt, divided
1/2 teaspoon chili powder
1 1/2 cups chopped tomatoes
1 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies, drained
2 tablespoons chopped fresh cilantro
1 tablespoon margarine or butter
Directions
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.
Bring to a simmer over medium heat.
Cook 8 minutes or until center of fish begins to flake easily when tested with fork.
Transfer to serving plates with spatula.
Meanwhile, to prepare salsa, combine tomatoes, corn, chilies, cilantro and remaining 1/4 teaspoon salt in medium bowl; toss well.
Drain carrots; add margarine.
Transfer to serving plates; serve with salsa.
Add onions, lime juice, 1/4 teaspoon salt and chili powder.
Add enough water to just cover fish.
Bring to a simmer over medium heat.
Cook 8 minutes or until center of fish begins to flake easily when tested with fork.
Transfer to serving plates with spatula.
Meanwhile, to prepare salsa, combine tomatoes, corn, chilies, cilantro and remaining 1/4 teaspoon salt in medium bowl; toss well.
Drain carrots; add margarine.
Transfer to serving plates; serve with salsa.
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