Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb sweet potatoes, peeled, sliced ¼" thick
- ½ tsp ground cumin
- 1 tbsp canola oil
- 4 (4 – 6 oz) catfish or other fish fillets
- 1 tsp chili powder
- ½ cup diagonally sliced scallions
- 1 (10 oz) bag frozen corn kernels, thawed
- 1 medium green bell pepper, seeded, chopped
- 2 tbsp fresh lime juice
- 1 tbsp chopped cilantro
- 1 tsp finely chopped jalapeno chile pepper or more to taste
Directions
Heat oven to 400°F.
In 13"x9" baking dish, sprinkle potatoes with cumin and toss with oil to coat.
Spread in even layer and roast until potatoes are browned, about 45 minutes.
Remove from oven.
Increase oven temp to 450°F.
Use wide spatula to gently turn potato slices.
Arrange fish on top of potatoes.
Sprinkle with chili powder and scallions.
Return to oven and roast until fish is opaque in center, 8 – 10 minutes per inch of thickness.
Meanwhile, combine corn, green pepper, lime juice, cilantro and jalapeno pepper.
With wide spatula, lift a portion of potatoes with fish on top onto serving plates.
Spoon corn salad on top.