Cajun Tilapia with Southwestern Salsa

Cajun-seasoned tilapia is pan-fried and served with a Southwestern-inspired, smoky corn, black bean, and tomato salsa and a delicious cream sauce.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 534 Calories

Ingredients

• salt and ground black pepper to taste
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon Cajun seasoning
• 1 tablespoon salted butter
• 1 tablespoon minced jalapeno pepper
• 1 Avocado, diced
• 2 tilapia fillets
• 1 ear corn, shucked
• 2 wedges lime, divided, or more to taste
• 1 teaspoon chicken broth, or as needed
• 0.25 cup heavy cream
• 0.25 cup diced red onion
• 0.33333334326744 cup diced fresh tomato
• 0.25 cup black beans, rinsed and drained

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat and lightly oil the grate.

Step 2

Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.

Step 3

Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.

Step 4

Meanwhile, season tilapia on both sides with Cajun seasoning.

Step 5

Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.

Step 6

Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.

Step 7

Serve fish with cold salsa, adding cream sauce to both, if desired.