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1
Place fish in a shallow skillet and cover with fish stock (or chicken broth); bring to a boil, lower heat, cover, and poach until fish flakes easily with a formk, about 8 minutes.
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2
Let cool, remove skin, break into large chunks; keep warm.
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3
Saute onion and garlic in butter, over low heat, until onion is translucent; add peppers and continue cooking 2 minutes.
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4
Stir in the zucchini and cook another 3 minutes; by now all the vegetables should be tender.
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5
Stir in the corn, tomatoes, lime juice, and Tabasco; season wth salt, pepper, and cayenne.
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6
Heat through, then stir in fish; transfer to a broiler safe dish.
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7
Preheat broiler.
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8
Lightly crush tortilla chips, combine with cheese; sprinkle over the fish and lightly season with cayenne.
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9
Broil until topping is crisp and lightly browned; garnish with cilantro.
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10
Serve with lime wedges.
