Tilapia with Roasted Asparagus and Corn, Tomato, and Avocado Salad

Tilapia with Roasted Asparagus and Corn, Tomato, and Avocado Salad

 

We try to eat fish once a week - one of our favorites is tilapia. This is how we cook it at our house...

Tilapia
Sam cooks the fish around here... I think what he did was season the fish with lime juice (since that is what we had in the fridge) and Cavender's (similar to Mrs. Dash), drizzle olive oil, and bake at 350 until the fish flaked, about 25 minutes.

Asparagus
Wash asparagus, snap off stems, drizzle with olive oil, season with Cavender's, and bake at 350 for about 15 minutes or until you can stick a fork in it.


Corn, Tomato, and Avocado Salad aka the most delicious salad I've ever made (from Food Network magazine)
Serves: 8 I halved the recipe, though, and it made way more than food for 4.
For the Dressing:
1.5 cups packed fresh cilantro I only used a few tablespoons of cilantro.
1/2 cup extra virgin olive oil
2 T. fresh lime juice
1 tsp. finely grated lime zest I left this step out.

For the Salad:
4 ears corn, kernels removed (about 3 cups) Just cut the corn from the cob raw.
1.5 lbs. grape tomatoes, halved (about 3 cups)
1 lb. fresh mozzarella, diced
2 medium avocados, diced

Combine the dressing ingredients in a blender, using 2 tsp. salt and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours. The salad looks gross the next day because the avocado will brown, so only make what you will eat at the time of serving.

Let me know if you try any of this!