Food, Gluten-Free Dishes, Main Dishes, Quick & Easy Main Dishes, Seafood

Mexican Corn and Tomato Skillet with Fish

Mexican Corn and Tomato Skillet with Fish

I was pretty excited about grocery shopping this week, because I was finally going to try out some of the farmer’s markets around us.  I went to the earliest one in the week I could find and got some great tomatoes and peppers, but unfortunately it was a small market and they didn’t have much else of what I needed.

All this to say that this is practically a garden fresh meal for me (well, someone else’s garden anyway) except I did have to buy the corn from the grocery store.  The fish I used (Virgina Mullet) were caught by some church members who generously gave us some after their fishing trip up north along the coast.  My husband reminded me that I still had not used the fish, which had somehow got stuffed in the back of our freezer.

Mexican Corn and Tomato Skillet with Fish 2

Into the skillet they went, and I’ll admit that I was a little nervous about how “fishy” they might taste.  I added an extra tablespoon of garlic, just in case.  I know that’s a lot of extra garlic but I’m a garlic lover and never mind the added flavors.

My fears were unnecessary, like usual (!), because the fish was delicious and tasted great accompanied by this fresh corn and tomato skillet.  It was a nice change to our “business as usual”, plain ‘ol fish.  I always love one-dish dinners because I don’t have to come up with a side for us to enjoy alongside our fish.

Mexican Corn and Tomato Skillet with Fish 3

Mexican Corn and Tomato Skillet with Fish

Adapted from: Katie’s Cucina
Yield: 3-4 servings
1 Tablespoon oil
1/2 onion, chopped
2 Tablespoons minced garlic, divided
4 ears of uncooked corn on the cob, corn cut off
1 1/2 cups chopped tomatoes
1/2 teaspoon salt
2 teaspoons ancho chile pepper (or use chili powder)
1/2 teaspoon cumin
1/4 teaspoon black pepper
12 ounces fresh fish
1/2 lime juiced
fresh cilantro, chopped

1. Heat oil in skillet over medium.  Add onion and 1 Tablespoon garlic once oil is hot.  Saute for 1-2 minutes, or until fragrant.  Add the corn and tomatoes to the skillet and cook til corn is tender, about 10 minutes.
2. Meanwhile, in a small bowl, mix together salt, chile pepper, cumin, and black pepper.  Sprinkle 1/2 of the spice mixture over corn skillet and stir to evenly coat. Sprinkle remaining spice mixture evenly over both sides of the fish.
3. Remove corn and tomatoes from the skillet and set aside.  Fry fish in skillet with remaining Tablespoon of garlic for several minutes on each side, or until cooked through and flakes easily when scratched with a fork (cooking time depends on the size and thickness of your fish.  Mine were very small filets, so they cooked super fast).  Remove from skillet.
4. Return corn mixture to skillet and add juice of 1/2 a lime. Cook until heated through.  Place fish on top of corn mixture and serve immediately.  Garnish with fresh cilantro.

4 thoughts on “Mexican Corn and Tomato Skillet with Fish”

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