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Ingredients
US|METRIC
4 SERVINGS
- 6 Tbsp. Crisco Pure Canola Oil
- 1 cup frozen corn (or fresh)
- 1 cup red bell pepper (chopped)
- 1 cup beefsteak tomato (diced, or other large ripe tomato)
- 1/3 cup red onion (finely chopped)
- 1 serrano chili (finely chopped or very thinly sliced)
- 3 Tbsp. fresh lime juice (divided)
- 1/4 cup chopped cilantro
- 3/4 tsp. salt (divided)
- 32 oz. halibut fillets
- white fish fillets
- Adobo All Purpose Seasoning (with pepper)
- 2 avocados (ripe)
- 1/4 tsp. pepper
- lime wedges
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Directions
- HEAT 2 tablespoons oil in medium skillet over medium-high heat. Add corn and red pepper; saute 5 minutes. Place in medium bowl; let cool. Stir in tomato, red onion, serrano chili, 2 tablespoons lime juice, cilantro and 1/2 teaspoon salt.
- RINSE fish and pat dry with paper towels. Sprinkle both sides of fish lightly with adobo seasoning. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add fish to hot oil. Cook, without turning, until golden brown on bottom, about 5 minutes. Turn fish. Reduce heat to low. Cover and cook 4 to 5 minutes or until internal temperate reads 145°F and fish flakes easily with fork.
- BEAT avocado pulp in medium bowl with electric mixer on medium speed until smooth. Add 2 tablespoons oil, 1 tablespoon lime juice, 1/4 teaspoon salt and pepper, beating until blended.
- REMOVE fish from skillet and arrange on serving plates. Spoon avocado sauce next to fish. Top fish with salsa. Serve with lime wedges, if desired.
NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories650Calories from Fat360 |
% DAILY VALUE |
Total Fat40g62% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol75mg25% |
Sodium580mg24% |
Potassium1810mg52% |
Protein51g |
Calories from Fat360 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber10g40% |
Sugars6g |
Vitamin A45% |
Vitamin C130% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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