- peppers, corn and remaining salt; saute 2-3 minutes longer.
- In another large skillet, fry fillets in remaining oil for 2-3
- minutes on each side or until fish flakes easily with a fork. Serve
- with corn salsa.
- Yield: 4 servings (about 4 cups corn salsa).
Nutritional Facts: 1 fillet with 1 cup corn mixture equals 515 calories, 23 g fat (7 g saturated fat), 169 mg cholesterol, 937 mg sodium, 42 g carbohydrate, 7 g fiber, 40 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.