It’s corn season out here, so today I’m throwing in a little side dish that checks the boxes for carbs and veg, and is wonderfully sweet, crisp, fatty (the good kind, whatever that means), and fresh to round out the meal! This recipe feeds four (or two very hungry people, but if it’s a Friday, it might be more appropriate to exercise some self-control).
Equipment:
- Medium frying pan or skillet
- Large bowl
For the fish:
Ingredients:
- 4 tilapia filets
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- olive oil for frying
- 4 lime wedges (or cheeks, or however you like to slice them) to serve
Method:
- 20-30 minutes before cooking, remove fish from fridge to bring them to room temperatur
- Pat fish filets dry with paper towels and rub with salt, pepper, and spices
- Heat up the oil on a high heat, and once the oil is hot, turn the setting down to medium
- Add two filets at a time to the pan so as not to cool the oil too much and cook for 3-4 minutes on each side, repeat as necessary
- Serve with a wedge of lime
For the salad:
- 1 diced red bell pepper (or red capsicum if you’re from my homeland)
- 2 avocados, peeled and diced
- kernels from one cob of corn, steamed and cut from cob (canned corn kernels or rehydrated frozen corn can be used as substitute)
- ⅓ cup of mint, roughly chopped
- Juice of half a lime
- Salt and pepper to taste
Method:
- Grab your large bowl and gently all the veggies, herbs, and dressing elements together.
- Serve right alongside the fish.
- There is no step 3! That’s it!
Have you made anything similar? Got any suggestions? Questions? Let me know if you tried the dish and what you (and your families) thought in the comments!
Until next time, let’s pray for each other. And remember, we can do Mom things through Christ who strengthens us!
Mom Things Through Christ 