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Categories:Viewed: 87 - Published at: 9 years ago
Ingredients
- 2 ears of corn, shucked (about 2 cups)
- Two 4-ounce Tilapia fillets
- 2 tablespoons butter
- 6 ounces cherry tomatoes, halved
- 1/4 medium red onion, minced
- 2 tablespoons capers, drained
- Kosher or sea salt
- Fresh cracked pepper
Method
- Rinse and pat dry the tilapia.
- Season with salt and pepper.
- In a large skillet, melt the butter over medium-high heat.
- Add the tilapia and cook each side 2-3 minutes or until lightly browned.
- Stir in the corn and cook for about 2 minutes, or until the corn is tender and plump (begin to gently break apart the tilapia as you stir).
- Remove from heat and allow to cool for 15-20 minutes.
- Stir in the cherry tomatoes, red onion and capers.
- Season with salt and pepper.
- Serve immediately or chill and serve.
