Lime-Poached Fish with Corn and Chili-Salsa
Ingredients: 4 swordfish, tuna or halibut steaks, 1 inch thick (about 1-1/2 pounds)
1 cup baby carrots, cut lengthwise into halves
2 green onions, cut into 1-inch pieces
1 teaspoon True Lime
½ teaspoon salt, divided
½ teaspoon chili powder
1-1/2 cups chopped tomatoes
1 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies, drained
2 tablespoons chopped fresh cilantro
1 tablespoon margarine or butter

Directions: Place fish and carrots in saucepan just large enough to hold them in a single layer. Add onions, True Lime, ¼ teaspoon salt and chili powder. Add enough water to just cover fish.

Bring to 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 ¼ teaspoon salt in medium bowl, toss well.

Drain carrots, add margarine. Transfer to serving plates, serve with salsa.

Tip: If time allows, prepare salsa in advance so the flavors have more time to mix. Do not add salt until ready to serve. Cover and refrigerate salsa up to one day before serving.

Yields 4 servings. Recipe from Diabetic Cooking .