Description
Pan-fried tilapia with Cajun seasoning. A quick cream pan sauce. Accompanied by a fresh and smoky Southwest salsa.
Ingredients
- 1 ear corn, shucked
- 1 avocado, diced
- ⅓ cup diced fresh tomato
- ¼ cup black beans, rinsed and drained
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced jalapeno pepper (Optional)
- 2 wedges lime, divided, or more to taste
- salt and ground black pepper to taste
- 2 tilapia fillets
- 1 teaspoon Cajun seasoning
- 1 tablespoon salted butter
- 1 teaspoon chicken broth, or as needed
- ¼ cup heavy cream
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 2