Description
A smoky Southern-American dish where tender grilled tilapia pairs with sweet corn, caramelized onions, and roasted peppers in one skillet. Flavorful and easy, it infuses the mild fish with charred depth.
Ingredients
3.5 tablespoons butter (for cooking)
1 tablespoon butter (for fish, cubed)
1 tablespoon Cajun seasoning (with salt and black pepper)
2 ears sweet corn (kernels cut)
4 cloves garlic (minced)
1 large yellow onion (thin slices)
1 large red bell pepper (strips)
4 tilapia filets (skin-on)
2 lemon wedges (fresh)
Instructions
Rinse corn under cold water and cut kernels from cobs.
Cut onions into thin slices and bell pepper into strips.
Mince garlic cloves.
Combine Cajun seasoning, salt, and black pepper in a bowl.
Heat skillet over medium flame, add 3 tbsp butter until foaming.
Add onions, peppers, garlic, and corn to skillet; sauté until tender.
Top tilapia filets with remaining butter cubes.
Place fish on skillet edges; grill until skin browns and flesh flakes.
Sprinkle reserved seasoning over fish.
Squeeze lemon wedges over cooked fish before serving.
Notes
Use frozen corn if fresh is unavailable.
Green or orange bell peppers work as substitutes.
Avoid overcooking tilapia to prevent dryness.
Serve with rice or crusty bread.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling/Sautéing
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg