Corn and tilapia salad
Delight your taste buds with this refreshing corn and tilapia salad. A perfect fusion of flavors, sure to tantalize your senses.
Ingredients:
- 2 ears of corn, shucked (about 2 cups)
- Two 4-ounce Tilapia fillets
- 2 tablespoons butter
- 170g cherry tomatoes, halved
- 1/4 medium red onion, minced
- 2 tablespoons capers, drained
- Kosher or sea salt
- Fresh cracked pepper
Instructions:
- Wash and dry the tilapia thoroughly. Add salt and pepper to taste. Heat the butter in a large skillet over medium-high heat. Put the tilapia in the skillet and cook each side for 2-3 minutes or until they turn slightly golden brown.
- Add the corn to the skillet and cook for approximately 2 minutes until it softens and expands (gradually flake the tilapia as you mix). Take the skillet off the heat and let it cool for 15-20 minutes.
- Mix in the cherry tomatoes, red onion, and capers. Season with salt and pepper. Serve right away or refrigerate before serving.
Summary:
- Calories: 650 kcal
- Fat: 29 g
- Protein: 54 g
- Carbs: 54 g
- Potassium: 1708 mg
- Magnesium: 151 mg