Cajun-Style Tilapia Paired with Southwestern Salsa

Ingredients 0/13

Step 1

Warm your grill to high and giving the grates a quick brush with oil to keep things from sticking. Toss the corn on the grill, turning it every few minutes until it’s nicely charred all over—this should take about 10 minutes. Once it’s cool enough to handle, cut the kernels off the cob and pop them into a big bowl.

Step 2

Add diced avocado, chopped tomato, black beans, red onion, cilantro, and jalapeño to the bowl with the corn. Squeeze the juice of one lime wedge over everything, then season with salt and pepper. Give it a good mix, cover, and chill in the fridge for about half an hour so the flavors can meld.

Step 3

While the salsa is chilling, sprinkle Cajun seasoning over both sides of the tilapia fillets. Melt some butter in a medium skillet over medium-high heat—watch for it to just start browning. Place the fish in the pan and cook for a couple of minutes on one side, then flip and cook for another minute. Tilt the pan and spoon the buttery sauce over the fish as it cooks for about five more minutes until it flakes easily. Take the fish out and set it aside.

Step 4

Pour some chicken broth into the same pan and scrape up all those tasty browned bits with a wooden spoon. Stir in a splash of cream and squeeze in the juice of another lime wedge. Give it a taste and add more lime if you want it a little tangier. Let it come to a gentle simmer, then take it off the heat.

Step 5

To serve, spoon the cool salsa alongside the warm tilapia, and drizzle with the creamy sauce if you like. It’s a great mix of spicy, tangy, and fresh all in one plate.