Tilapia with Tomato-Corn Relish

16 Aug

There’s nothing like fresh fish. FRESH FRESH FRESH fish.  It’s just a great canvas for so many flavors.  But when you grill it, and top it with some grilled corn, sweet tomatoes, and basil…..it’s like a fresh explosion of summertime. And happiness.

This meal is super easy AND inexpensive. Tilapia is one of the more inexpensive fish, but you can use any flaky white fish, really. Tilapia was just on sale at my grocery store! And corn is possibly the cheapest vegetable out there! Paired with tomatoes and basil (all of which are in season), it makes a yummy and healthy topping for the grilled fish.  I think it’s a relish! A good dose of lemon juice and zest brightens the whole dish and makes it undeniably yummy.  Serve with some arugula salad and quinoa, and you’ve got yourself an awesome crowd-pleasing meal that’s an all-around winner!

 

If you don’t like fish….get out.  Just kidding, because you should especially try this dish!   Tilapia, and a few other flaky white fish, are very mild and lack that fishy taste that some people don’t like. (I know, it’s crazy).  For more info and recipes for tilapia, check this out.

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Tilapia with Tomato-Corn Relish
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Easy, healthy, and perfect for Summer! Tilapia is a very mild fish.
Ingredients
  • 1 lb. fresh tilapia, or other white flaky fish
  • 1 T. olive oil
  • 4 ears corn on the cob, kernels removed
  • 1 pint cherry tomatoes, halved
  • ¼ c. fresh basil, chiffonaded
  • 1 lemon, juiced and zested
  • 1 t. olive oil
  • salt and pepper

Instructions
  1. Place a piece of non-stick aluminum foil where you will cook the fish on your grill.
  2. Preheat grill to Medium-High heat.
  3. Season fish with 1 T. olive oil, salt, and pepper.
  4. Grill fish on top of the aluminum foil for about 4 minutes per side, or until fish is opaque and flakes easily with a fork.
  5. Meanwhile, prepare relish by combining corn kernels, tomatoes, basil, lemon juice, lemon zest. 1 t. olive oil, and salt+pepper (to taste).
  6. Portion fish into four servings, and top with corn relish.
  7. Enjoy!

Notes
An easy way to remove the kernels from an ear of corn is to put a smaller bowl upside down inside of a larger bowl. Hold the corn vertically on top of the upside down bowl, and cut of the kernels. This way, the kernels will collect in the larger bowl, and not all over your kitchen counter. To chiffonade basil, roll a leaf up, then thinly slice the rolled basil. It should be cut in strips. Of course you can always just chop the basil if you like!

 

 

I can’t believe there’s only one more month left of summer!  Where did the time go?  And I still have to read and annotate Lord of the Flies, among many other assignment that I should probably start……

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2 Responses to “Tilapia with Tomato-Corn Relish”

  1. Hannah Canty September 22, 2012 at 6:31 pm #

    Eliza this is honestly so amazing… I’m making this ASAP. You inspire me!

    Reply
  2. Dad August 21, 2012 at 8:58 am #

    I think this is an ideal summer dish… fresh, light, healthy. Doesn’t give you that weighed down feeling when you’re done, so you’ll have enough energy afterwards to mow the lawn–unless you can think of some other excuse to get out of it!

    Reply

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