Cajun-Spiced Tilapia with 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 grill on high and give the grates a quick brush with oil so nothing sticks. Pop the corn on the grill, turning it often, until it’s nicely charred all over—this usually takes about 10 minutes. Once it’s cool enough to handle, cut the kernels off and toss them into a big bowl.

Step 2

Add diced avocado, chopped tomato, black beans, red onion, cilantro, and a little jalapeno to the bowl with the corn. Squeeze a lime wedge over everything and season with salt and pepper. Give it a good mix and pop it in the fridge to chill for about half an hour.

Step 3

While the salsa is getting cold, season both sides of your tilapia with Cajun seasoning. Melt some butter in a skillet over medium-high heat—watch it carefully so it doesn’t brown too much. Place the fish in the pan and cook it for a minute or two on one side, then flip and cook for another minute.

Step 4

Tilt the pan and spoon the melted butter over the fish as it finishes cooking; this should take about 5 more minutes until the fish flakes easily with a fork. Once done, take the fish out and set it aside.

Step 5

Pour the chicken broth into the hot pan and scrape up all those delicious browned bits with a wooden spoon. Stir in the cream, squeeze in another lime wedge, and taste to see if you want a bit more tang. Let it simmer for a moment before taking it off the heat.

Step 6

Serve the fish alongside the chilled salsa, and if you like, drizzle some of the creamy lime sauce over both for extra flavor. Enjoy!