by Sarah Steimer
For the corn salsa:
- 1 cup corn (fresh, frozen or rinsed from a can)
- 2/3 cup black beans
- 1/4 cup red onion, diced
- 1 jalapeno, diced (de-seed if it’s a very hot pepper)
- 1 tablespoon crushed red pepper (again, lessen if this is too hot for you)
- salt and pepper, to taste
Combine all ingredients. Let sit in the refrigerator for at least an hour so the flavors can combine well.
For the fish
- 3 tilapia fillets
- olive oil
- salt and pepper
- 6 small corn tortillas
Brush both sides of the tilapia with olive oil and season with salt and pepper. Grill (or bake) until the fish is cooked through, which should mean it should be firm when you touch it in the center.
Remove the fish from the grill (or oven) and flake with a fork. Grill the corn tortillas and serve the fish with the salsa, along with additional tomato salsa and sour cream, if you please.
Makes three servings.