Cooking for two

One skillet tilapia dish a fast, tasty meal

Pan-Cooked Tilapia With Corn-Jalapeno Saute
Pan-Cooked Tilapia With Corn-Jalapeno Saute

Fast, flavorful and virtually effortless is how I like to describe this dish. Paired with a salad or steamed green beans it makes a light and refreshing dinner or lunch on a warm day.

Corn, hot and sweet peppers, green onion and lightly seasoned tilapia cook in the same skillet so there's minimal cleanup.

To help the filets cook more evenly, cut them into quarters. If you don't like or prefer not to eat tilapia, substitute another mild white fish such as cod or haddock.

Pan-Cooked Tilapia With Corn-Jalapeno Saute

1 tablespoon olive oil

1/2 cup thinly sliced 4 green onions

1/2 red bell pepper, diced

1/2 to 1 jalapeno pepper, seeded and finely diced

Kosher salt and ground black pepper

1 tablespoon butter

1 1/3 cups fresh or frozen corn kernels

2 tilapia filets

Chile powder, to taste

Cumin, to taste

Lime wedges, for serving

Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the green onions, jalapeno and bell pepper. Season lightly with salt and pepper. Reduce the heat to medium and cook, stirring frequently until peppers are tender. Add the butter, swirling to melt. Stir in the corn and cook 5 minutes or until heated through.

Meanwhile, cut each tilapia filet in half lengthwise and then cut each half crosswise. Season with chile, cumin, salt and pepper.

Push the pepper-corn mixture to one side of the skillet and place the thicker tilapia pieces in the empty half. Cook 4 minutes, flip pieces over to brown on second side and add the thinner pieces to the skillet. Cook the thinner pieces 1 to 2 minutes on each side or until cooked through. Be careful not to overcook.

Divide among individual plates. Serve immediately with a squeeze of lime juice.

Makes 2 servings.

Recipe adapted from Stephanie Witt Sedgwick

Food on 03/21/2018

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