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Grilled Tilapia with Corn Salsa

Serves Serves 4-6     adjust servings

Ingredients

  • 6 tilapia filets
  • 2 tablespoons cajun seasoning (or to taste)*
  • 2 tablespoons oil
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups fresh or frozen corn (4 ears)**
  • half of a medium cucumber, diced
  • 1 jalapeño, seeded and diced
  • about 1/4 of a red onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 and 1/2 cups cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled

Instructions

  1. Heat grill to high heat.
  2. Pat the tilapia filets dry with paper towels and sprinkle with cajun seasoning. Use your fingers to rub it on both sides.
  3. Oil the grill. Add the tilapia filets and cook for about 3 minutes per side or until it flakes with a fork.
  4. In a medium bowl stir together oil, lemon juice, salt, and pepper. Add corn, cucumber, jalapeño, red onion, cilantro, and cherry tomatoes. Toss to coat.
  5. Serve the tilapia with the corn salsa. Top with feta cheese, or you can add it to the salsa.
  6. If you don't have a grill you can broil the tilapia. Line a baking sheet with foil and grease well. Add the prepared tilapia and broil under low heat for 5-8 minutes or until it flakes with a fork.

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Recipe Notes

*I didn't have any cajun seasoning so I made my own: in a small bowl stir together 1 teaspoon each salt and garlic powder. 1 1/4 tsp paprika. 1/2 teaspoon each black pepper, onion powder, cayenne pepper, oregano, and thyme. 1/4 teaspoon red pepper flakes.

**If using using fresh corn, cook it first. Husk it and boil it for about 2-3 minutes until tender. Let cool, then cut from the cob. If using frozen corn, just thaw it.

All images and text © The Food Charlatan