Lime Poached Fish With Corn And Chili Salsa
|Swordfish steaks||4 (1 Inch Thick)|
|Baby carrots||1 Cup (16 tbs), cut lengthwise into halves|
|Green onions||2 , cut into 1 -inch pieces|
|Lime juice||3 Tablespoon|
|Salt||1⁄2 Teaspoon (Divided)|
|Chili powder||1⁄2 Teaspoon|
|Chopped tomatoes||1 1⁄2 Cup (24 tbs)|
|Frozen corn||1 Cup (16 tbs), thawed|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Chopped fresh cilantro||2 Tablespoon|
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.