Fast, fresh, and delicious. That’s pretty much the winning combination of winning combinations on a weeknight, if you ask me. This hits all those marks. Just a few, fresh and healthy ingredients and about 10-15 minutes is all you need to pull off this whole plate. Who doesn’t love that? Since it’s technically spring–even though the weather hasn’t caught up yet–I’m getting in the warm-weather meal mood. So tonight’s dinner is an ode to what the weather should be doing, and, frankly, eating it made me almost feel warmer. So here you go.
WHAT YOU NEED
* fresh tilapia fillets (frozen will work, too, just make sure to thaw completely before you start) – about 4-5oz fillets work great for a serving
* 1-2 fresh, ripe avocados
* ~ 1-1.5C grape tomatoes
* 1C frozen sweet corn
* 3 green onions
* 2 limes
* olive oil
* sea salt, to taste (any salt will do)
* lemon pepper, to taste (regular ground black pepper works just as well)
WHAT TO DO
Add the corn to a frying pan with just a teaspoon or so of olive oil and saute until it starts to roast and char a bit (it’ll begin to pop – that’s when it’s ready).
Lay out your tilapia fillets and season lightly with salt and pepper on both sides, as well as a squeeze of fresh lime juice – about 1/2 a lime per fillet. Heat a couple of teaspoons of olive oil in a large saute pan over medium heat, then add your fillets. Cook about 6-8 minutes on one side, then flip and finish for about 2 minutes more on the second side.
While the fish is in the pan, chop your avocados into bite-sized chunks, and halve the tomatoes. Chop the green onion, then add all three to a bowl and mix to combine. Add the corn, and season with salt and pepper to taste. Squeeze a whole lime over the top and add a tablespoon of olive oil and mix thoroughly to combine.
That’s the whole shebang! Now you plate and “add some presentation” (as my tiny sous chef likes to say!).
Spoon a few healthy scoops of the salad onto your plate, and place a fillet of tilapia right from the hot pan on top. Serve and enjoy!