Grilled Cajun Tilapia with Corn Salsa

by BackyardGrillCo
Prep: 10m
Cook: 6m
seafood
Grilled Cajun Tilapia with Corn Salsa - Image

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Ingredients
Servings:6
6tilapia fillets
2tbspcajun seasoning
2tbspolive oil
1/4cuplemon juice
3/4tspsalt
1/4tspblack pepper
2cupcorn
1cucumber
1jalapeno
1/4red onion
1/4cupcilantro
1 1/2cupcherry tomatoes
1/2cupfeta cheese
Nutrition Facts

Per serving

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Instructions
  1. 1

    Fire up the grill

    Get the grill ripping hot. You want high heat here so the fish picks up good marks and doesn't stick to the grate.

  1. 2

    Season the fish

    Pat the tilapia fillets really dry with paper towels (dry fish = better sear), then rub the cajun seasoning all over both sides with your fingers.

  2. 3

    Grill it

    Brush the grate with a little of the oil so nothing sticks, lay the fillets down, and grill about 3 minutes per side. It's done when it flakes easily with a fork. Tilapia is thin so this goes fast — don't wander off.

  3. 4

    Make the corn salsa

    While the fish cooks, whisk the olive oil, lemon juice, salt, and pepper together in a bowl. Add the corn, diced cucumber, seeded and diced jalapeno, chopped red onion, chopped cilantro, and halved cherry tomatoes. Toss to coat.

  4. 5

    Plate it up

    Lay the tilapia down, pile the corn salsa right on top, and finish with the crumbled feta. That's it — grab a cold drink.

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Grilled Cajun Tilapia with Corn Salsa

Created by: BackyardGrillCo

Prep Time: 10m
Cook Time: 6m
Servings: 6

Ingredients

  • 6 tilapia fillets
  • 2 tbsp cajun seasoning
  • 2 tbsp olive oil
  • 1/4 cup lemon juice
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cup corn
  • 1 cucumber
  • 1 jalapeno
  • 1/4 red onion
  • 1/4 cup cilantro
  • 1 1/2 cup cherry tomatoes
  • 1/2 cup feta cheese

Instructions

  1. Fire up the grillGet the grill ripping hot. You want high heat here so the fish picks up good marks and doesn't stick to the grate.
  2. Season the fishPat the tilapia fillets really dry with paper towels (dry fish = better sear), then rub the cajun seasoning all over both sides with your fingers.
  3. Grill itBrush the grate with a little of the oil so nothing sticks, lay the fillets down, and grill about 3 minutes per side. It's done when it flakes easily with a fork. Tilapia is thin so this goes fast — don't wander off.
  4. Make the corn salsaWhile the fish cooks, whisk the olive oil, lemon juice, salt, and pepper together in a bowl. Add the corn, diced cucumber, seeded and diced jalapeno, chopped red onion, chopped cilantro, and halved cherry tomatoes. Toss to coat.
  5. Plate it upLay the tilapia down, pile the corn salsa right on top, and finish with the crumbled feta. That's it — grab a cold drink.

Notes & Tips

This is my go-to when it's hot out and I don't feel like babysitting the grill forever — tilapia is done in like 6 minutes total and that bright corn salsa does all the heavy lifting. If you're using fresh corn, boil the husked ears 2-3 minutes, cool them, and cut the kernels off; frozen corn works great too, just thaw it first. No cajun seasoning in the cabinet? Shake together paprika, garlic powder, onion powder, salt, pepper, a little cayenne, oregano, and thyme.