Baked Herb Tilapia and Corn Succotash

Tender and flaky tilapia with fresh corn and fresh herbs topped with vine ripe tomatoes.

By: B. Gervais Achstetter, Signature Chef

Prep Time: 20 min
Cook Time: 25 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

1/4 cup herb mayonnaise
1/2 cup grilled corn succotash
8 slices tomatoes, sliced 1/2 inch
4 tilapia fillets (5-7 ounces each)
1/2 teaspoon ground black pepper

Herb Mayonnaise
3 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons lemon juice
1 1/2 teaspoons fresh chives, sliced 1/4 inch
1 1/2 teaspoons fresh dill weed, chopped
1 1/2 teaspoons shallots, minced

Corn Succotash
1 ear fresh corn
1/8 teaspoon canola oil
1 tablespoon red pepper, diced 1/4 inch
2 tablespoons frozen lima beans
1 tablespoon frozen cut okra
2 tablespoons yellow onion, diced 1/4 inch
1/8 teaspoon ground black pepper
1/8 teaspoon kosher salt
1/2 teaspoon canola oil
1/8 teaspoon garlic, minced
1/2 teaspoon parsley leaves, minced
1/2 teaspoon basil leaves, chiffonade
1/2 teaspoon lemon juice

Allergens:

Eggs, Fish, Mustard, Soy

Nutritional Information

Directions:

Herb Mayonnaise: In a bowl, mix all ingredients until well blended.
Corn Succotash: Shuck corn. Coat with first listed oil. Place on grill. Grill on each side until slightly blackened. Cool, carefully cut corn kernels off the cobb. In a skillet, heat second listed oil, add garlic and onions. Cook until translucent. Stir in corn, peppers, lima beans and okra. Saute to heat through. Remove from heat. Stir in parsley, basil, lemon juice and second listed salt and pepper.
For Service: For each serving, dredge tilapia fillet with 1 tablespoon herb mayonnaise. Place 2 tomato slices side by side on sheet pan. Carefully place tilapia fillet on top of tomato slices. Season top of fillet with salt and pepper. Place in preheated 350 degree oven for 8 to 10 minutes. Place 2 tablespoons corn succotash on plate. Using a spatula, carefully place tomato slices with fish on top of succotash.