The eating habits of a student can turn for the worse really easily and soon enough, you realize that you’ve spent the last few weeks chowing down on some seriously unhealthy food: pizzas, wings, chips, chocolate, baked goods. Even when you have the best intentions, you find yourself slipping back into those reliable favourites and that freshman 15 turns into a yearly 15 (yikes!). I try to combat it whenever I can by making something simple, delicious and fairly healthy (certainly a lot healthier than a bag of chips)

Cravings come often for me and some are fleeting while others stick around for a while. Eating corn was one of those lasting cravings. While grocery shopping one day I decided to pick up a can of corn just to add it to my pantry and from there got hooked. Generally speaking I’m a big fan of corn but it’s not easy to come by past the summer months hence the reliance for canned or frozen. But hey, the stomach wants what it wants and I ain’t about to start denying it the deliciousness of life.

Tilapia is another star of this dish. This fish is sweet, flaky and filling. I get the frozen filets from Costco at the beginning of every school year so I can stock up on fish in my fridge. One of my favourite ways to cook it is lightly breading it in seasoned panko crumbs and then pan-friend until golden brown. Balanced out with the corn and tomato salsa this was an extremely delicious dish.

Ingredients:

  • Filets of tilapia
  • panko crumbs
  • cooked corn niblets, room temperature (fresh, frozen or canned variety)
  • ripe tomato, chopped into cubes roughly the same size as the corn
  • spring onion, chopped
  • oil for frying
  • Ziploc bag for mixing
  • salt, pepper , taco seasoning mix

Recipe:

This is the method I went through to create this exact dish as plated in the picture. Substitutions and alternatives will be mentioned in the review section.

  • In a skillet, turn it to a medium heat and put enough oil to evenly coat the pan
  • In a large ziploc bag, fill it up with about 1/2 cup to a cup of panko crumbs. Season with salt and pepper and taco seasoning to crumbs according to tastes. Close and shake bag well to properly incorporate the spices into the crumbs.
  • Take a fillet of tilapia and place inside of bag. Shake to coat fish with panko crumbs evenly. (Essentially the shake-n-bake concept)
  • Once the oil has heated, place the fish gently into the pan. Turn over after a couple of minutes. Ensure that fish is cooked completely through and that it has turned opaque.
  • While that’s cooking, combine the corn, tomatoes and spring onions into a bowl. Season with pepper and some salt.
  • Plate together once the fish has finished cooking.

Review:

As you can see this is a totally simple recipe that I made on the fly one lunchtime. Variations come in every shape and form. Use whatever fish you’d like and season it however you’d want.  A lemon & pepper seasoning would go great with this as well. As for the salsa, use red onions if that’s what you’ve got on hand or opt out of them altogether. Chickpeas (another fav of mine) would be a nice addition to the salsa. Mix it up however you want with whatever you’d got on hand. Let me know what you decide to add to it or any other suggestions you think would go well with this. Also to clarify, the corn in my cooking prep was room temperature as I had bought already cooked canned corn so it was just a matter of adding it to the mix. However you can definitely opt to have warm corn with the tomatoes as that would work as well.

As for my opinion on my own creation, I adored it. Frying tilapia this way had already become a standard for me so the real novelty of this dish was the salsa. It only heightened my love for corn. A great balance of (semi) freshness to counteract the lightly fried fish. This would make for a great lunch or dinner for the family as it involves minimal cooking but great flavour. Try it out when you get the chance and as always, Happy Eating! :)

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