Ingredients
- 4 ears of fresh corn or one 15¼ ounce can whole kernel corn or one
- 1 x 10-ounce package frozen corn kernels
- 1 x 4-ounce can chopped green chiles or ½ cup chopped roasted green chiles
- ½ cup chopped scallions (3 or 4)
- 1 lime, halved lengthwise
- 4 catfish fillets (4 to 6 ounces each)
Make it step by step
- Preheat the oven to 400°F.
- If using fresh corn, carefully peel back the husk.
- You will use it for baking the fish.
- Cut the ear of corn off the stem just above the end of the cob, leaving the husk intact.
- Set the husk aside.
- Cut the corn off the cob and combine with the green chiles, scallions, and the juice of half the lime.
- Rinse the fish and pat dry.
- Place one fillet inside each of the corn husks.
- Top each with one-fourth of the corn mixture and overlap the husks together (if fresh corn is not available, place the fish in an oiled baking dish. Top with the corn mixture and cover).
- Bake for 12 to 15 minutes, until the fish flakes easily.
- Cut the remaining half lime lengthwise into 4 wedges.
- Serve the fish in the husk with a lime wedge on top (or spoon the corn out of the baking dish and place on each plate. Top with the fish and a lime wedge).
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.