Southwest Grilled Tilapia With Corn Salsa Food

CAJUN TILAPIA WITH SOUTHWESTERN SALSA

Steps:

• 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.

TILAPIA WITH CORN SALSA

Steps:

• Drizzle both sides of fillets with oil; sprinkle with salt and pepper. , Broil 4-6 in. from the heat until fish flakes easily with a fork, 5-7 minutes. Meanwhile, in a small bowl, combine the remaining ingredients. Serve with the fish.

GRILLED TILAPIA WITH CORN SALSA

Steps:

• Remove 16 husks from corn, being careful to keep husks intact. Remove remaining husks; discard. Soak corn and husks in water 30 min. Meanwhile, pour 1/2 cup dressing over fish in shallow dish. Refrigerate until ready to use. Combine remaining dressing with half the tomatoes.
• Heat grill to medium-high heat. Grill corn 15 min. or until tender, turning occasionally. Cool slightly. Cut kernels off cobs; place in medium bowl. Add remaining tomatoes, avocados and onions; mix lightly.
• Remove fish from dressing; discard dressing. Place 1 fillet on each of 8 corn husks. Cover with remaining husks, completely enclosing each fillet.
• Grill 4 min. on each side or until fish flakes easily with fork. Transfer to platter; remove top husks. Top fish with tomato mixture and corn salsa. (Do not eat corn husks.)

SOUTHWEST GRILLED TILAPIA WITH CORN SALSA

Steps:

• 1.Combine salsa ingredients and set aside. 2.Preheat grill to medium(300-350F. In small bowl combine brown sugar, chili powder,lime peel and onion salt, set aside. 3.Cut heavy-duty foil into sheets slightly larger than each fillet. Cut 2-3" slits in center of each sheet. Coat foil with cooking spray. 4.Pat fish dry.Place 1 fillet on each sheet of foil & sprinkle evenly with brown sugar mixture pressing lightly. Top with jalapeno slices. 5. Place foil sheets on grill. Grill uncovered 4-6 mins or until fish flakes easily with a fork. 6.Garnish Tilapia fillets with corn salsa

SOUTHWEST GRILLED SALMON WITH CILANTRO LIME BUTTER

Steps:

• For Salmon: Whisk together olive oil, cumin, chili powder and several chopped cilantro leaves, salt and pepper to taste.
• Coat flesh side of fish heavily with oil mixture and allow to marinate in refrigerator for 2 hours.
• Grill well marinated fish on high- skin side down- until just after fat begins to seep from salmon flesh.
• Fish should be cooked through, but still very moist.
• Before serving mix melted butter with juice from both limes and crushed and chopped cilantro leaves.
• Pour over salmon and serve immediately.
• This dish goes well with oven roasted asparagus or a tossed salad.