Tilapia with Corn Salsa
★ Issue CMSC·22–029 · Published 10 Jul 2022
HookedMexicansauce/condiment

Tilapia with Corn Salsa.

Grilled tilapia crusted with Hooked® meets cold corn salsa spiked with serrano and Chain Reaction® heat

PREP 15 min
COOK 6 min
TOTAL 21m min
SERVES 4 people
HEAT hot
BLEND RATING 4.7 46 reviews · Hooked®
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You'll need
Grill or grill panInstant-read thermometerSmall mixing bowl

Grilled tilapia crusted with Hooked® meets cold corn salsa spiked with serrano and Chain Reaction® heat

Ingredients

For the Tilapia:

  • 4 tilapia filets
  • 1 Tablespoon Casa M Spice Co® Hooked® per filet

Pulling It All Together:

  • 2 Tablespoons olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon Casa M Spice Co® Chain Reaction®
  • 2 cups corn kernels
  • 1 serrano chile, seeded and diced
  • 1/4 red onion, chopped
  • 1/4 cup grape tomatoes, quartered
  • 1/4 cup cilantro, chopped

Method

  1. 01

    Make the corn salsa

    5 min

    Whisk together oil, lemon juice, and Chain Reaction® to build a bright, spiced base, then toss in corn, serrano, onion, cilantro, and tomatoes. The acid and heat work together to open up the corn's sweetness.

  2. 02

    Chill the salsa

    15 min

    Refrigerate while you prep the fish—cold salsa is a sharp contrast to hot tilapia, and the flavors meld better when it sits.

  3. 03

    Heat your cooking surface

    5 min

    Get your grill or skillet screaming hot on high heat. You need that temperature to sear the fish fast and lock in the Hooked® crust without drying out the flesh.

  4. 04

    Season and oil the filets

    2 min

    Pat the tilapia completely dry with paper towels, hit it lightly with olive oil spray, then coat each filet generously with Hooked® seasoning. Dry fish = better sear, and the oil helps the spice stick.

  5. 05

    Cook the tilapia

    6 min

    Lay filets on the hot surface and don't move them—let them sit 3 minutes per side until they hit 140°F internal temp. You'll see the crust deepen and the flesh turn opaque from the edges in; that's your signal it's locked in.

  6. 06

    Plate and top

    2 min

    Transfer hot tilapia to plates and crown each filet with a generous spoonful of chilled corn salsa. The cold-hot contrast and the serrano's bite against the delicate fish is what makes this dish sing.

From Mike's Notebook

01

Seed the serrano before chopping—the ribs hold most of the heat, not the flesh.

02

Make the salsa 15 minutes ahead so the corn absorbs the lime and chile flavor.

03

Oil the grill grates, not the fish—Hooked® needs direct heat to set a crust.

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