Cook buttery tilapia and corn together, then add a dose of crunch with onions, capers and cherry tomatoes in this great salad.
Slideshow: Salads with Seafood
Rinse and pat dry the tilapia. Season with salt and pepper. In a large skillet, melt the butter over medium-high heat. Add the tilapia and cook each side 2-3 minutes or until lightly browned.
Stir in the corn and cook for about 2 minutes, or until the corn is tender and plump (begin to gently break apart the tilapia as you stir). Remove from heat and allow to cool for 15-20 minutes.
Stir in the cherry tomatoes, red onion and capers. Season with salt and pepper. Serve immediately or chill and serve.