Try out this recipe for catfish, which can be made just as easily with sole or tilapia.
Chile-Lime Catfish With Corn Saute
Makes 4 servings.
4 fresh or frozen skinless catfish, sole or tilapia fillets, 4 to 5 ounces each
1 tablespoon lime juice
1 teaspoon ground ancho chile pepper or chili powder
1/2 teaspoon salt
2 teaspoons canola oil
2 2/3 cups frozen gold and white whole kernel corn, thawed
1/2 cup finely chopped red onion
2 teaspoons finely chopped seeded fresh jalapeno chile pepper
2 cloves garlic
1 tablespoon snipped fresh cilantro
Lime wedges, optional
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl stir together lime juice, ancho chile pepper and salt. Brush mixture evenly over both sides of each fish fillet. Measure thickness of fish.
In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Add fish fillets to hot oil; cook for 4 to 6 minutes per 1/2 -inch thickness, or until fish flakes easily when tested with a fork, turning once halfway through cooking. Remove from skillet. Cover to keep warm.
In the same skillet cook corn, onion, jalapeno and garlic in remaining 1 teaspoon oil, about 2 minutes or until vegetables are heated through and just starting to soften, stirring occasionally. Remove from heat. Stir in cilantro.
To serve, divide corn mixture among four serving plates. Top with fish. If desired, serve with lime wedges.