Jerked Tilapia with Summer Corn and Cucumber Relish

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Chef Geeno Gordon

Ingredients 

  • 4 fresh tilapia fillets
  • 4 tbsp. of oil
  • 2 tbsp. of Walkers Wood Jerk Seasoning (mild)
  • 2 tbsp. of butter (optional)
 
Corn and Cucumber Relish
 
  • 2 cans of corn (drained)
  • 1 clove garlic (finely chopped)
  • ½ cup onion (finely chopped)
  • ½ cup green bell pepper (finely chopped)
  • ½ cup orange bell pepper (finely chopped)
  • 1 cucumber deseeded and diced
  • ¾ cup of Blush Red Wine Vinaigrette
  • ½ medium-sized red onion
 
  • Rinse Tilapia and pat dry. Rub jerk seasoning on both sides of the fillet. Season to taste with salt and pepper. 
  • Drain corn and set aside 
  • Chop garlic. Dice peppers, onions and cucumbers. 
  • Mix all ingredients except for cucumber in a mixing bowl. 
  • Add vinaigrette to mixture. 
  • Over medium heat when oil is hot, add fish to pan or grill, three to four minutes on each side. 
  • Flip fish and repeat. 
  • Prior to serving, add cucumber to mixture. 
  • Add the relish to the top of fillets and serve. 
 
Suggestion: For another variation of this recipe, try adding diced roasted red peppers or a rich cheese such as Gorgonzola, blue cheese or feta.
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