Cathy's Lime Chicken with Summer Salsa



  • 2 boneless, skinless chicken breast or a cod fillet, orange roughy, or any white fish
  • 2 cups fresh lime juice
  • 1 pod fresh garlic, peeled
  • 1 ear of fresh corn on the cob, cooked and corn removed from cob
  • 1 red pepper, diced
  • 1 fresh zucchini, diced
  • 1 small red onion, diced
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh cilantro
  • extra virgin olive oil


    Place chicken or fish in a shallow baking dish. Add your pod of garlic and lime juice. Cover with foil and refrigerate for 2 hours. After 2 hours, place chicken/fish on a hot grill and cook until done. About 3 minutes per side on fish or until fish begins to flake…about 5 minutes per side on chicken or until juices run clear. While the fish/chicken is cooking, sprinkle the bottom of a medium skillet with your olive oil. Add all your vegetables. Sauté for 1 minute. Add your spices. Stir until the vegetables are tender but not mushy. About 3-4 minutes. Place fish/chicken on a plate and spoon salsa over the top. Garnish with a fresh piece of cilantro. Tip: Be sure not to overcook the salsa. Cook it over medium heat, stirring about every 20 seconds for a perfect blend.
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