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Crispy Fish with Charred Corn and Sun Gold Salsa Recipe
Ingredients (12)
- 4 boneless white-fleshed fish fillets, 6 to 8 ounces each (such as whitefish or tilapia)
- 3 tablespoons fresh juice from about 3 limes, plus more to taste
- Kosher salt
- 4 1/2 tablespoons canola oil, divided
- 3 cups fresh corn kernels, from about 4 ears corn
- 3 cups Sun Gold tomatoes, quartered
- 1 to 2 jalapeños, stemmed, seeded, chopped (about 3 tablespoons)
- 1/2 large white onion, chopped (about 3/4 cup)
- 2 medium garlic cloves, minced (about 2 teaspoons)
- Handful fresh cilantro, chopped
- 1/2 cup flour
- 3 tablespoons butter
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats