Southwest Grilled Tilapia With Corn Salsa Recipes

CAJUN TILAPIA WITH SOUTHWESTERN SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.
• Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.
• Meanwhile, season tilapia on both sides with Cajun seasoning.
• Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.
• Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.
• Serve fish with cold salsa, adding cream sauce to both, if desired.

GRILLED TILAPIA WITH PINEAPPLE SALSA FOR 2

Steps:

• In a small bowl, combine the pineapple, onion, green pepper, cilantro, 1 teaspoon lime juice, 1/8 teaspoon salt and cayenne. Chill until serving., Combine oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., On a greased grill rack, grill fish, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

GRILLED TILAPIA WITH PINEAPPLE SALSA

Steps:

• For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving., Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., Grill fish, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Serve with salsa.

GRILLED TILAPIA PICCATA

Steps:

• In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.

SUMMER GARDEN FISH TACOS

Steps:

• Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly., Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat until fish just begins to flake easily with a fork and squash is tender, 7-9 minutes, turning once., Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime zest and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.