Name: Seared Tilapia with Corn and Cherry Tomato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 ½ cups (225 g) frozen corn kernels, thawed; 1 ½ cups (210 g) cherry tomatoes, quartered; 3 tbsp (25 g) dried black olives, pitted and coarsely chopped; 2 green onions, chopped; 3 tbsp (45 ml) olive oil; 2 tsp (10 ml) white wine vinegar; 1 ½ lb (675 g) tilapia fillets; 2 tbsp (30 ml) olive oil; 1 lemon, sliced into wedges (optional)

Ingredients

Salad
- 1 ½ cups (225 g) frozen corn kernels, thawed
- 1 ½ cups (210 g) cherry tomatoes, quartered
- 3 tbsp (25 g) dried black olives, pitted and coarsely chopped
- 2 green onions, chopped
- 3 tbsp (45 ml) olive oil
- 2 tsp (10 ml) white wine vinegar
Tilapia
- 1 ½ lb (675 g) tilapia fillets
- 2 tbsp (30 ml) olive oil
- 1 lemon, sliced into wedges (optional)

Preparation

Salad
- In a bowl, combine all of the ingredients. Season with salt and pepper. Set aside.
Tilapia
- In a non-stick skillet over medium-high heat, brown half of the fish fillets in half of the oil for 3 to 4 minutes on each side. Season with salt and pepper. Set aside on a plate and keep warm. Rinse out and dry the skillet. Cook the remaining fillets in the remaining oil.
- Divide three-quarters of the salad among four plates. Top with the fish and garnish with the remaining salad. Serve with lemon wedges, if desired.

Seared Tilapia with Corn and Cherry Tomato Salad

Categories

Ingredients

Salad

Tilapia

Preparation

Salad

Tilapia

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan