Ingredients

The following ingredients have 4 Servings
  • 4 (6-ounce) fillets (about 1 1/2 pounds) cod or other white flaky fish
  • 1 medium lime (juiced)
  • 2 tablespoons olive or avocado oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika or cajun seasoning for more heat
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (15.25 ounce) can sweet corn (drained)
  • 1 medium red bell pepper (diced)
  • 1 medium jalapeño pepper (seeded and minced)
  • 1/2 large red onion (diced)
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • ½ teaspoon crushed red pepper (optional)
  • 1 teaspoon honey
  • salt and black pepper (to taste)

Instruction

  • In a shallow dish, whisk together lime juice, oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add cod, tossing until evenly coated and gently rub all of the seasoning into the fish on all sides. Let marinate 15 minutes, if you have the time.
  • Meanwhile, make the corn salsa by stirring all of the salsa ingredients together in a medium mixing bowl. Chill until ready to serve.
  • To cook fish, heat a bit of oil, butter or spray with non-stick cooking spray in a large non-stick skillet over medium-high heat. Alternatively, you can use a cast iron skillet. When the pan is hot, add fish. Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear. Cook the fish for 3 minutes without moving it — this helps get a good browned crust. Flip the fish after 3 minutes and cook for another 2-3 minutes, until just cooked through. Remove from heat. (Cook time will depend on the thickness of your fish. It may only be necessary to cook about 2 minutes on each side and up to about 4 minutes or so.)
  • Plate fish with corn salsa and a squeeze of fresh lime. Enjoy!