Tilapia with Cajun Seasoning and Southwestern Salsa

Ingredients

• 1 ear corn, shucked
• 1 avocado, diced
• ¼ cup black beans, rinsed and drained
• ¼ cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon minced jalapeno pepper (Optional)
• 2 wedges lime, divided, or more to taste
• salt and ground black pepper to taste
• 2 tilapia fillets
• 1 teaspoon Cajun seasoning
• 1 tablespoon salted butter
• 1 teaspoon chicken broth, or as needed
• ¼ cup heavy cream

Step 1

Heat up your outdoor grill to high and give the grates a quick brush with oil so nothing sticks. Toss the corn on the grill, turning it often, until it’s nicely charred all over—this should take about 10 minutes. Once it’s cool enough to handle, cut the kernels off and pop them into a big bowl.

Step 2

Add diced avocado, chopped tomato, black beans, red onion, cilantro, and jalapeño to the bowl with the corn. Squeeze the juice of one lime over everything, season with a little salt and pepper, and give it a good mix. Pop the salsa in the fridge to chill while you get the fish ready.

Step 3

Pat the tilapia dry, then sprinkle both sides generously with Cajun seasoning. In a medium skillet, melt some butter over medium-high heat and keep an eye on it—once it’s just about to brown, add the fish. Cook it for a minute or two on one side, then flip and cook for another minute. Tilt the pan and spoon the butter over the fish as it cooks for about 5 more minutes, until it flakes easily.

Step 4

Once the fish is done, take it out and pour some chicken broth into the skillet, scraping up all those tasty browned bits with a wooden spoon. Whisk in some cream, squeeze in the juice of another lime, and taste—adjust the lime or seasoning if you want it tangier. Let it come to a gentle simmer, then take it off the heat.

Step 5

Serve the tilapia topped with that chilled salsa, and drizzle some of the creamy sauce over everything if you like. Enjoy!