A perfect healthy–and pretty!–meal for any day of the week, this Flaky Fiesta Fish will have your family in party mode at dinner in no time!

Fiesta Fish Veggies

It’s Fall, right?  The weather is cool, the days are shorter, and the evening dinners are warm and comforting.  The meals fill you up, nourishing your body and soul, and making you crave the next day filled with crisp air and warm food.

Unless you’re in South Texas.

Fall has kind of come to South Texas, but only sporadically and only enough to make me wish I were further north so that I don’t break out in a sweat from the humidity when I step outside.  Personally, when I walk out my door right now, I say to myself “November, my (insert expletive here)!”  I’m thrilled about it, can’t you tell?

Adding insult to injury is that I just got to spend a glorious weekend in Chicago at a fabulous food blogging conference (yes, they actually have such a thing, and it was awesome!), and every chance I got I would go stand outside and just breathe in the Fall air.  The great folks I met thought I was kooky for exclaiming my joy about the weather every time we left the hotel.  To know me is to love me (the very, very quirky me), I’m pretty sure.

So coming home this week has been a little tough on this Fall-obsessed gal.  I crave the bright colors, and deep flavors indicative of what I know as Fall.  I figured if I couldn’t have it in my weather, I could have it in my food!  And so I give you Flaky Fiesta Fish.

Flaky Fiesta Fish I admit that this weekend was a whirlwind.  So much to learn, and so much to EAT!  As a result, when I got home I was BEAT.  Luckily, I had some great ingredients on hand that let me eat healthy, and still feel like I was getting that burst of beautiful Fall colors on my plate.  Win/win, no?

Like SO many of my other recipes, this one is highly adaptable.  If you don’t have fresh corn handy, no problem!  You can reach for a bag of frozen corn just as easily.  Not a fan of edamame?  Use frozen peas instead.  Don’t have bagged and frozen squares of Summer Pesto in the freezer?  Bottled is fine (but of course, you need to get on this immediately and try at least one of these great pestos!). 

As I enjoyed this Flaky Fiesta Fish, I could squint, turn my head to the side, and pretend that I was actually enjoying Fall all over again!  Fiesta, indeed!

 

 

 

Flaky Fiesta Fish
Flaky Fiesta Fish
Print Recipe
This dish just screams "HEALTHY"! The bright colors draw you in, and the great flavors keep you coming back until your plate is clean and your tummy is happy. Play with the ingredients and I'm certain you'll still want to celebrate with a Fiesta spirit when you dig in!
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Flaky Fiesta Fish
Flaky Fiesta Fish
Print Recipe
This dish just screams "HEALTHY"! The bright colors draw you in, and the great flavors keep you coming back until your plate is clean and your tummy is happy. Play with the ingredients and I'm certain you'll still want to celebrate with a Fiesta spirit when you dig in!
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375 degrees. Allow fish to come to room temperature; pat fish dry with paper towel. Place fish in oven safe dish.
    Fiesta Fish Ingredients
  2. Cut corn from cob. Mix corn kernels with tomatoes, edamame, and pesto.
    Fiesta Fish Veggies
  3. Place vegetable mixture around fish in baking dish. Sprinkle with salt & pepper.
    Fiesta Fish Ready for the Oven
  4. Bake fish at 375 degrees for 20 minutes, or until fish is able to be easily flaked with a fork. Serve immediately.
    Flaky Fiesta Fish
Recipe Notes

Ah, the creativity one can have with a recipe like this one.  My favorite type of recipe.

First of all, you can use whatever type of pesto you have on hand.  If you have made pesto in the summer and frozen it in cubes (I use an ice cube tray), you can have pesto all Fall and Winter long.  I like a kale pesto for this particular recipe, as it adds an earthy component to the bright vegetables.  Try all of these great pestos with dishes like this one:

Kale Pesto
Traditional Basil Pesto
Arugula Pesto
Swiss Chard Pesto
Spinach Pesto
Tomato Pesto

For the corn, if you are using fresh ears like I do in this recipe, there is a great trick to getting the kernels off the cob that prevents the mess of slicing the kernels over a cutting board.

Using a bundt cake pan, place the bottom of the ear of corn on the hole in the middle.  Holding it in place, use a large chef's knife to carefully slice downward to remove the corn from the cob.  The kernels will land in the bundt pan, and not on your counter!  Voila!  Corn OFF the cob!

Corn Off the Cob

Share this Recipe
Powered byWP Ultimate Recipe
Add to Favourites