Name: Spicy Grilled Tilapia with Arugula, Crunchy Corn Salsa, Yogurt & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ cups frozen corn; 3 green bell peppers; 1 ½ limes; ⅓ cup plain Greek yogurt; 2 shallots; 1.02 kg tilapia fillet; 3 tomatoes; 340 g water chestnuts; black pepper; cayenne pepper; extra virgin olive oil; rice vinegar; salt

Spicy Grilled Tilapia with Arugula, Crunchy Corn Salsa, Yogurt & FetaSpicy Grilled Tilapia with Arugula, Crunchy Corn Salsa, Yogurt & Feta — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 ½ (113 g) pkg crumbled feta cheese

1 ½ cups frozen corn

3 green bell peppers

1 ½ limes

⅓ cup plain Greek yogurt

2 shallots

1.02 kg tilapia fillet

3 tomatoes

340 g water chestnuts

black pepper

cayenne pepper

extra virgin olive oil

rice vinegar

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Zest and juice limes into a medium bowl.

Peel and mince shallots; add to the bowl with the lime juice.

Add oil, vinegar, salt, and pepper to the bowl; whisk to combine the dressing.

Trim, seed, and small dice bell peppers; add to the bowl with the dressing.

Small dice tomatoes and add to the bowl.

Place corn in a colander and run under hot water (from the tap) to thaw; drain and add to the bowl.

Drain and rinse water chestnuts in the colander; chop into small pieces and add to the bowl. Stir to combine the salsa and set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, pat tilapia dry with paper towels and place on a plate; drizzle with oil and season with spices on both sides.

Once the grill pan is hot, working in batches if necessary, add tilapia to the pan; grill until golden brown and cooked through, 2-4 minutes per side.

To serve, divide arugula and tilapia between plates or bowls. Top with corn salsa, feta, and a dollop of yogurt. Enjoy!

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