with Corn and Tomato Relish
Click the bottle below to purchase the spice blend for this recipe.
2 ea Fresh ears of sweet corn- soaked in water
3 ea Fresh plum tomatoes- medium dice
1 ea Garlic Cloves- minced
3 Tbsp Red onion- small dice
2 Tbsp Fresh basil- minced
2 Tbsp Fresh flat leaf parsley- minced
4 Tbsp Extra virgin olive oil
1 Tbsp White balsamic vinegar
8 ea 5-6 oz Fresh Tilapia fillets
4 Tbsp Butter- melted
1/2 C Spice Union Blackening Spice Blend
Preheat your grill to medium high heat.
With the corn un-shucked, place the corn on the grill.
Cook the corn for about 7 minutes per side, turning as the husks brown.
Remove the corn from the grill and set aside to cool for 10 minutes.
Shuck the corn and remove as much of the silk strands as possible.
Cut the corn from the cob and separate the kernels.
Combine the corn, tomatoes, garlic, red onion, basil, parsley, olive oil, white balsamic vinegar in a large bowl.
Toss the relish and season with salt and white pepper to taste.
Turn the exhaust fan over your range to high or opt to blacken the fish outside on your grill.
Preheat a cast iron pan to high heat. The hotter the pan, the better.
Brush both sides of each Tilapia fillet with melted butter.
Dredge the Tilapia Fillets in Spice Union Blackening Spice Blend.
Place the Tilapia fillets into the cast iron pan. Stand back as there will be an initial cloud of smoke that comes from the pan.
Cook the Tilapia for 2 minutes per side or until just cooked through.
Serve topped with the corn and tomato relish.