Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pan-fried tilapia with Cajun seasoning. A quick cream pan sauce. Accompanied by a fresh and smoky Southwest salsa.


Recipe Summary

30 mins
30 mins
1 hr 10 mins
10 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an outdoor grill for high heat and lightly oil the grate.

  • Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle.

  • Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes.

  • Meanwhile, season tilapia on both sides with Cajun seasoning.

  • Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet.

  • Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat.

  • Serve fish with cold salsa, adding cream sauce to both, if desired.

Cook's Note:

You can use 1/3 cup canned corn for the grilled corn, but the finished product won't taste as good. White wine or water can be used in place of chicken broth.

Nutrition Facts

534 calories; protein 30.4g; carbohydrates 32.4g; fat 34.1g; cholesterol 97mg; sodium 562.2mg. Full Nutrition