A fit and fresh dinner made in 10 minutes! Also great as a fish taco filling!
Pat cod dry with paper towel, season with salt, pepper, 1/2 tsp of cumin and 1 tsp chipotle chili powder. Heat grill pan to medium high, place filet on pan for about 6 to 8 minutes, turning carefully about 4 min. through with a spatula.
Simultaneously while fish cooking, heat olive oil in large skillet over medium-high and add corn, zucchini and mushrooms. Sauté for 5 minutes, stirring occasionally (having the veggies carmalize some is good)! Turn heat down to medium and add cream and remaining cumin and chili powder. Let simmer for 1 minute, stirring.