White Fish with Corn Salsa

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.

Ingredients

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)

Instructions

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.
Mix.
Serve as a side (or topper) for the Talapia.

Notes

Tip: You know your fish is cooked when it flakes easily. Test this with a fork at the thickest part of the filet. The fish should not be translucent. You’re looking for an internal temperature of 145 degrees F.