I don’t know how many of you remember but about a year ago (actually probably even longer now) I lost about 40 recipe videos that had been posted on the site.
Sad to say we were never able to recover them, but I will slowly but surely get all the recipes back up someday.
SO for those of you who may remember, this was one of those recipes…
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.”
Enjoy!
Video: Pan Seared Tilapia over Indian Corn w/ Tomatoes
Ingredients
- 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
Directions
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!
Serves 4.
Nutritional Analysis
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
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Thanks Dani! I made this salsa today with ocean trout fillets (surprisingly looks and tastes just like salmon) using corn, onion and tomatoes from a farmers market near my office in NYC selling none other than Jersey Fresh veggies! They had cute little green bell peppers so I used that for green color instead of jalepeno and then to make up for the heat, added a few dashes of ground cayenne.
Hi Eva – Don’t think I’ve ever tried ocean trout fillets… I’ll have to keep an eye out for them. I’m a little jealous that you got to have “Authentic Jersey” produce! I’ll have to do plenty of eating when I come visit to get my share in:)
I just loved the idea of finishing the dish up with some butter, that really adds that lovely fla-va without adding the useless calories.
Katie’s expression in the end is funny and confusing, I could not figure out what it meant?!
I tried this receipe a few weeks ago and it was great. Came back today to get it again for dinner tonight – thanks!!