Southwest Tilapia

🥘 Ingredients

• butter
  1 tbsp
• cilantro
  1 bunch
• corn on the cob
  1 ear
• cucumber
  1 unit
• jasmine rice
  ¾ cup
• lime
  1 unit
• roma tomato
  1 unit
• sour cream
  2 tbsp
• southwest spice blend
  1 packet
• tilapia
  2 fillets
• vegetable oil
  2 tbsp

🍳 Cookware

• small pot
• large pan
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce. Slice corn on the cob kernels off cob and discard cob. Trim, quarter, and thinly slice cucumber . Dice roma tomato . Zest and quarter lime . Roughly chop cilantro leaves and stems.

   corn on the cob: 1 ear, cucumber: 1 unit, roma tomato: 1 unit, lime: 1 unit, cilantro: 1 bunch
2. 

   2

   Combine jasmine rice , ¾%cup water and a pinch of salt in a small pot . Bring to a boil, then cover and reduce to a gentle simmer. Cook until rice is tender ⏱️ 18 minutes . Turn off heat and keep covered until ready to serve.

   jasmine rice: ¾ cup
3. 

   3

   Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until golden brown and lightly charred in spots ⏱️ 5 minutes . Turn off heat and transfer to a medium bowl . Wipe out pan.

   vegetable oil: 2 tbsp
4. 

   4

   Pat tilapia dry with paper towels and season all over with salt, pepper, and southwest spice blend . Heat a large drizzle of vegetable oil in pan used for corn over medium-high heat. Add tilapia and cook until browned and cooked through ⏱️ 6 minutes per side.

   tilapia: 2 fillets, southwest spice blend: 1 packet
5. 

   5

   Meanwhile, add tomatoes, half the cucumber, and half the cilantro to bowl with corn and toss to combine. Add a squeeze of lime juice and season with salt and pepper. In a small bowl , combine sour cream and half the lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 2 tbsp
6. 

   6

   Fluff rice with a fork and stir in butter and remaining lime zest. Season with salt and pepper. Divide between plates along with tilapia and corn salad. Top tilapia with lime crema and remaining cilantro. Serve with remaining lime wedges on the side.

   butter: 1 tbsp