Pan Seared Tilapia Over Indian Corn With Tomatoes (Video)
There is a restaurant a few blocks away from where I live that Beng and I used to go to all the time before the little one came along (now when we want wine with dinner, the date is on the balcony!) and they served a side dish that I fell in love with.
It was corn with cilantro, jalapeno and white beans (and I’m sure LOTS of butter) and they called it Indian Corn – it is SO GOOD!
So that is where the original inspiration comes from. But the Jersey girl in me can’t help but think corn and tomatoes when it comes to fresh summer produce so I really wanted to bring them together in this dish!
As for the fish… a quick pan seared tilapia, one of my favorite ways to eat fish on a action packed weeknight.
I hope you guys like this video, we shot it the same day we shot the Roasted Apricots w/ Vanilla Yogurt Cream.”
Pan Seared Tilapia Over Indian Corn With Tomatoes
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1 tbsp. extra virgin olive oil
- 1 red onion, diced
- 2 cloves of garlic, chopped up
- 1/2 jalapeno, minced
- 4 ears of corn, (about 3 cups) kernels cut off the cobb
- 1 tbsp. cumin
- 15 oz. can of white beans, rinsed and drained
- 1 cup of grape tomatoes, halved
- 1 lb. of tilapia
- 2 tsp. smoked paprika
- 1 tbsp. butter
- Big handful of cilantro, chopped (about 1/2 cup)
- Salt and pepper to taste
Heat a large sauté pan over medium high heat and add about 1 tsp of olive oil. Add in the onions, garlic, and jalapeno and cook for about five minutes or until the onions are translucent.
Stir in corn, cumin, and about a half a cup of water. Season with salt and pepper and pop a lid on. Cook for about three minutes.
Remove the lid and stir in the beans and tomatoes. Cook just until the beans and tomatoes are heated through.
Shut off the heat and stir in the butter and cilantro. Adjust seasonings.
In the meantime, season each side of the tilapia with salt, pepper, and paprika. Use your fingertips to rub in the spices.
Heat a separate sauté pan over a medium high heat and add the rest of the olive oil. Once the oil is hot add the tilapia to the pan. Cook for about two minutes on each side or until the fish is opaque and is just cooked through.
Serve your tilapia over a bed of the corn and bean mixture and enjoy!
Calories: 314; Total Fat: 2.5g; Saturated Fat: 2.5g; Cholesterol: 58mg; Sodium: 116mg; Carbohydrate: 31.5g; Dietary Fiber: 6.4g; Sugars: 3.4g; Protein: 27.7g