GRILLED TILAPIA WITH CORN SALSA
Grilled sweet corn is the star of the salsa on top of these tilapia fillets-but let's give a hand to the plum tomatoes and creamy avocados, too!
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Remove 16 husks from corn, being careful to keep husks intact. Remove remaining husks; discard. Soak corn and husks in water 30 min. Meanwhile, pour 1/2 cup dressing over fish in shallow dish. Refrigerate until ready to use. Combine remaining dressing with half the tomatoes.
- Heat grill to medium-high heat. Grill corn 15 min. or until tender, turning occasionally. Cool slightly. Cut kernels off cobs; place in medium bowl. Add remaining tomatoes, avocados and onions; mix lightly.
- Remove fish from dressing; discard dressing. Place 1 fillet on each of 8 corn husks. Cover with remaining husks, completely enclosing each fillet.
- Grill 4 min. on each side or until fish flakes easily with fork. Transfer to platter; remove top husks. Top fish with tomato mixture and corn salsa. (Do not eat corn husks.)
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
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