• 2 peacock bass fillets
  • 2 limes, juiced
  • 2 Tbsp white-wine vinegar
  • 2 tsp salt
  • 1/2 c all-purpose flour
  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 2 cloves garlic, minced
  • 1 medium white onions peeled and quartered
  • ½ pt. grape tomatoes, quartered
  • 14 oz can of corn, drained
  • 1 jalapeño, finely minced
  • 1 c water Chopped cilantro, to taste


  • Mix the lime juice, vinegar, salt and coat the fish, working the mixture into the fish; let it sit for at least 3 minutes.
  • Dry the fish off and then coat the fish with the flour.
  • In a saute pan over medium heat, bring the oil up to temp (you’ll see wavy lines on the surface of the oil) and add the fillets, one at a time, and brown on all sides.
  • Remove from the pan and set the fish on a paper towel lined plate.
  • Using a large saucepan, melt the butter.
  • Once it is melted, add the garlic, onion, tomato, green pepper and corn.
  • Saute for 5 minutes, stirring occasionally.
  • Then add the water and cilantro.
  • Bring to a boil and cook for a 3-5 more minutes, allowing the sauce to reduce slightly.
  • Serve while hot.