Six years ago, I begrudgingly moved to a town of 2,000. While I still miss having good restaurants in my backyard, I have come to love the regulars at the coffee shop, that one woman works at the post office, and strolling to the little ice-cream shop on Main Street with my boys. This time of year when the sun is shining, the corn is mile high, and the farmers have tiny roadside stands selling produce, there is no better place to be than small town Wisconsin. It makes me forget (albeit momentarily) of the harsh winter that will eventually come. For now, I want to savor the last bits of summer and my Tortilla Crusted Tilapia with Sweet Corn Salsa does just that.
Andy declared this one, “a real winner”, so I hope you love it as much as we did.
Here’s What You Need:
3-4 thin tilapia filets
2 cups natural tortilla chips
1 TBS taco seasoning (I like Penzey’s Bold Taco Seasoning)
Egg (stirred well with a splash of water)
Large ripe tomato, chopped roughly
Kernels from 1 ear of corn (cut off the cob)*
2 TBS cilantro, chopped
1/2 green pepper, chopped
Juice from 1/2 lime
1/4 tsp salt
Here’s What You Do:
Pulse the tortilla chips and taco seasoning in the food processor until a breadcrumb-like consistency forms. Pour onto a plate. Heat 1-2 capfuls of vegetable oil over medium heat, letting it get very hot. Dip the tilapia filets into the egg and then dredge in the tortilla chip mixture, pressing so that the “breading” sticks. Add the tilapia to the hot pan about five minutes per side. To make the salsa, heat the corn over medium high on a grill pan coating with non-stick spray for about ten minutes, tossing frequently. Cut the avocado into chunks and add it along with the corn, cilantro, chopped tomato, lime juice to a bowl. Add the salt and toss gently. Pile high onto the tilapia. Yumm….
*Hold the ear of corn on its side and run a knife along the edges to get off the corn. If sweet corn is not in season, substitute 1 cup of dethawed frozen corn.
I can just hear the doubts already, “How on earth will I get my kids to eat tilapia?!” I actually have a lot of ideas here. You can cut the fish and salsa into small pieces and add it to nachos (success at my house), you can also make small tacos or quesadillas using the ingredients. Another idea is to cut everything small and add it to Spanish rice and call it, “special rice”.
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