Chili-Seared Fish With Yucatan Vegetables

Ingredients

• 0.5 teaspoon chili powder 
• 1 cup whole-kernel corn frozen thawed
• 2 tablespoons cilantro leaves fresh chopped
• 2  limes quartered
• 1 teaspoon olive oil 
• 1 small onion thinly sliced
• 24 ounce orange roughy fillets 
• 1  bell pepper red thinly sliced
• 0.1 teaspoon salt 
• 1 teaspoon seafood seasoning (such as Paul Prudhomme Seafood Magic)

Equipment

• bowl
• frying pan

Directions

1. Combine seafood seasoning and chili powder in a small bowl. Rub mixture onto both sides of fish.
2. Heat a large nonstick skillet over medium- high heat. Coat fish with cooking spray.
3. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
4. Place fish on a plate, sprinkle with salt, and keep warm.
5. Heat pan over high heat.
6. Add oil, bell pepper, onion, and corn to pan. Saut 3 minutes or until lightly browned. Stir in cilantro.
7. Serve fish with corn mixture and limes.