Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 cups water or vegetable broth, 1/4 cup fresh lime juice, 2 sprigs fresh cilantro, and 1/2 small white onion in a large skillet and bring to a gentle simmer over medium heat.

2. 2

   Gently place 1 pound cod fillets into the simmering liquid, ensuring they are fully submerged, and poach for 6-8 minutes until the fish is opaque and flakes easily.

3. 3

   In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons adobo sauce from canned chipotles, 1 to 2 finely minced chipotle peppers, 2 minced garlic cloves, 1/4 cup fresh lime juice, 1/4 cup water, and 1/4 teaspoon ground cumin until smooth, then season with salt to taste.

4. 4

   Heat 1 tablespoon olive oil in a separate pan over medium heat, then add 2 cups corn kernels and sauté for 5 to 7 minutes until lightly charred.

5. 5

   Remove the corn from heat and stir in 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 tablespoon fresh lime juice, a pinch of salt, and a pinch of chili powder.

6. 6

   Serve the poached cod fillets warm, topped generously with the chipotle-tahini adobo, and accompanied by a side of the freshly prepared esquites salad.