Name: Pan Seared Tilapia with Corn-Peach Salad & Couscous
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ cups frozen corn; 1 ½ small pkgs grape tomatoes; 6 peaches; 1 ½ medium red onions; 1.02 kg tilapia fillet; 1 ½ cups whole wheat couscous; black pepper; extra virgin olive oil; honey; red wine vinegar; salt; smoked paprika

Pan Seared Tilapia with Corn-Peach Salad & CouscousPan Seared Tilapia with Corn-Peach Salad & Couscous — a 30-minute dinner recipe with 14 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ cups frozen corn

1 ½ small pkgs grape tomatoes

6 peaches

1 ½ medium red onions

1.02 kg tilapia fillet

1 ½ cups whole wheat couscous

black pepper

extra virgin olive oil

honey

red wine vinegar

salt

smoked paprika

Instructions

In a medium saucepan, bring broth to a boil over high heat. Once boiling, remove from heat, add couscous, and stir to combine. Cover and let stand for 10 minutes; fluff with a fork.

Meanwhile, wash and dry the fresh produce.

Place oil, vinegar, honey, salt, and pepper in a large bowl. Whisk to combine the dressing.

Halve grape tomatoes. Add to the bowl with the dressing.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Medium dice the flesh and add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Peel, halve, and small dice onions. Add to the bowl.

Place corn in the colander and rinse under hot water (from the tap) to thaw. Add to the bowl, stir to combine the salad, and set aside.

Preheat a large skillet over medium-high heat.

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

Once the skillet is hot, add oil and swirl to coat the bottom. Working batches if necessary, add the tilapia and cook, flipping once, until fish is crispy and easily flakes with a fork, about 6 minutes. Transfer to a clean plate.

Divide tilapia and couscous between plates; top tilapia with a small portion of salad. Serve with remaining salad on the side and enjoy!

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