Season the tambaqui fillet swith salt, oil, black pepper and lime.
Set it aside.

Pour water in a pan and salt, bring to a boil, put in the corn cobs and cook for 20 minutes.

Cook the string beans in boiling salted water for 4 minutes. If they are frozen, they should be sautéed in the pan with olive oil for 2 minutes.

In a hot frying pan with olive oil, brown the fillets on both sides.

Serve with corn and green beans.