Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
April 2014

Gallery

Credit: © Todd Porter & Diane Cu

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement