If you’re looking for a fast, tasty meal and are a fan of clean-tasting fish, you’ll enjoy this White Fish with Corn Salsa recipe. It’s done in about 10 minutes and feeds 4 people.
While Talapia is listed as the “white fish” in this dish, you can certainly substitute another type. Choices include catfish, cod, flounder, grouper, haddock, halibut, and snapper. Bear in mind the difference in thickness on alternative fish. You may have to broil a little longer to achieve doneness.
When shopping for Talapia try to get fresh vs. frozen. Freezing really damages this particular fish’s texture and negatively impacts flavor. Prepare it as soon as possible. It will keep for up to two days in the coldest part of the refrigerator.
White Fish with Corn Salsa
- 4 6oz Talapia filets
- 1 Tbs Extra Virgin Olive Oil
- ¼ tsp sea salt
- ¼ tsp cracked pepper
- 2 cups black beans
- 1 ½ cup shoepeg corn
- ½ cucumber chopped into bite-sized pieces
- ¼ cup minced white onion
- ¼ cup sweet pepper, (minced)
- ¾ cup Italian-style salad dressing
- Feta cheese ((optional))
- Lightly oil both sides of the filet.
- Sprinkle the salt and pepper evenly on both sides.
- Place the fish about 5” from the broiler.
- Test the fish after 6 minutes with a fork.
- Put all the remaining ingredients together in a serving bowl.
- Serve as a side (or topper) for the Talapia.