2 cups Sweet Corn (cooked and cut off of the cob - use frozen if not available)
2 Large Vine-ripened tomatoes, cored diced
2 Avocados (peeled, seeded and diced)
6 Tablespoon Red Onion (finely chopped)
2 Tablespoon Italian Parsley (chopped)
2 Tablespoon Extra-Virgin Olive Oil
1 Tablespoon Lemon Juice (fresh)
1 Teaspoon Salt
1/2 Teaspoon Black Pepper (freshly ground)
4 8 oz Tilapia Filets
3 Tablespoon Hungarian Paprika
2 Tablespoon Kosher Salt
1 Tablespoon Black Pepper (freshly ground)
1 Tablespoon Dried Thyme
1 Tablespoon Ground Cumin
1 Tablespoon Cayenne Pepper
1 Tablespoon Onion Powder
2 Tablespoon Garlic Powder
1 Pound Asparagus (ends snapped off)
3 Tablespoon Extra-Virgin Olive Oil
3/4 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper (freshly ground)
2 Teaspoon Garlic (minced)
Cook corn according to package directions - if using packaged. Cool corn. Combine corn, tomatoes, avocados, onions, parsley, olive oil, lemon juice, salt and pepper. Toss to combine and set aside.
Combine the paprika, salt, pepper, thyme, cumin, cayenne, onion powder and garlic powder. What you don't use in this recipe can be stored in a airtight container in a cool dark place for future use in other dishes.
Preheat grill to medium high heat (I sometimes use a stove top grill pan for this). Brush the filets lightly with olive oil on one side and sprinkle with salt, pepper, and seasoning mix. Brush a little olive oil (1 tsp.) on the grill and place the fish on the grill. Cook until cooked halfway through - about 3 minutes. Flip and cook until fillet is opaque and cooked through, roughly another 3 minutes depending on thickness.
Roasted Asparagus with Garlic:
Preheat oven to 400 degrees. On a sided baking sheet, toss the asparagus with oil to coat. Add the salt, pepper, minced garlic and toss again. Roast in oven, stirring every 5 minutes, until sizzling and brown. This takes about 15 to 20 minutes depending on the size of the asparagus.
Make a bed out of the asparagus on a plate. Place tilapia on top and surround with salsa.
Serving Size 8 oz fillet
Prep Time 20 minutes
Cooking Time 20 minutes
Total Time 40 minutes
- cored diced 2 avocados peeled
- salsa 2 cups sweet corn cooked and cut off of the cob use frozen if not available 2 large vine ripened tomatoes
- seeded and diced 6 tablespoon red onion finely chopped 2 tablespoon italian parsley chopped 2 tablespoon extra virgin olive oil 1 tablespoon lemon juice fresh 1 teaspoon salt 1/2 teaspoon black pepper freshly ground seasoning mix 4 8 oz tilapia