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Tunisian Fish with Corn

This recipe will work with any white fleshed fish such as Tilapia, Snapper or Grouper. Use a microplane to grate the ginger and garlic.

What you need

  1. 1 lb. Tilapia fillets without skin, patted dry
  2. Olive Oil
  3. 2 cups fresh, frozen (thawed) or canned corn
  4. 1 inch piece fresh ginger, grated
  5. 1 small-medium garlic clove, grated
  6. 1 tsp ground coriander
  7. 1 tsp ground cumin
  8. 1/2 tsp kosher salt
  9. 1/2 tsp black pepper
  10. 1/4-1/2 cup coarsly chopped fresh cilantro or parsley

How to make it

  1. Sprinkle one side of the fish with half the salt, pepper, coriander
    2. and cumin
  2. Place corn on paper towels to remove all moisture - it should be as dry as possible
  3. Heat oil in a large non-stick skillet to medium heat and add fish fillets, seasoned side down
  4. Sprinkle with remaining seasonings
  5. Add ginger and garlic
  6. Sauté until lightly browned on one side
  7. Gently turn fish and add corn around the fillets
  8. Allow corn to brown slightly and fish to finish cooking
  9. Remove from heat and top with chopped cilantro

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