Chili-Crusted Tilapia With Corn-Jalapeño Saute 4.000

Astrid Riecken for The Washington Post

Jan 1, 2014

Tilapia fillets are thick at one end and thin at the other. For this recipe, cut them down the center line, then cut each half-fillet in half, to create 4 pieces. You'll be able to cook the thick pieces separately and avoid overcooking the thinner ones.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 2 tablespoons olive oil
  • 1 bunch scallions, white and light-green parts, coarsely chopped (about 1 cup)
  • 1 large or 2 small jalapeño peppers, seeded and cut into 1/4-inch dice
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups fresh or frozen/defrosted corn kernels
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped fresh cilantro
  • 1 1/2 teaspoons chili powder
  • 1 pound tilapia fillets, each cut into four pieces (see headnote)

Directions

Heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat. Once the oil shimmers, add the scallions and jalapeño, stirring to coat. Season lightly with salt and pepper. Reduce the heat to medium and cook, stirring every minute or so, until the jalapeño is soft.

Add the corn and butter, stirring to melt the butter and coat; cook for 4 to 5 minutes, until the corn is heated through. Taste, and adjust the seasoning as needed. Remove from the heat; stir in the cilantro.

Meanwhile, place the chili powder in a small bowl. Add salt and pepper (to taste), stirring to blend well.

Lay the fish pieces out on a large sheet of aluminum foil or a platter. Sprinkle the fish generously with the chili powder mixture.

Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the thicker pieces of fish; cook, flipping each piece to brown both sides evenly, until cooked through, about 4 minutes for the thinner pieces and about 8 minutes for the thicker pieces.

Divide among individual plates. Serve right away, with the corn saute alongside each portion.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.