Pan-Seared Fish With a Mexican Corn, Tomato, Jalapeño Salad

Name: Pan-Seared Fish With a Mexican Corn, Tomato, Jalapeño Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup frozen corn, defrosted; 1 cup cherry tomatoes, chopped; 1/2 cup red onion, diced; 1 jalapeño pepper, seeded and minced; 1/4 cup lightly packed cilantro leaves; 1/2 cup Girard’s® Champagne Vinaigrette; Salt and pepper; 4 (4 to 6 ounce portions) fish fillets, such as snapper, bass; 1 tablespoon oil

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Dive into dinner with this quick and easy dish of flavorful pan-seared fish fillets served with a corn, tomato and jalapeño salad with Girard’s^® Champagne Vinaigrette.

READY In

20 Minutes

PREP TIME

10 Minutes

COOK TIME

10 Minutes

SERVES

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Ingredients

1 cup frozen corn, defrosted

1 cup cherry tomatoes, chopped

1/2 cup red onion, diced

1 jalapeño pepper, seeded and minced

1/4 cup lightly packed cilantro leaves

1/2 cup Girard’s® Champagne Vinaigrette

Salt and pepper

4 (4 to 6 ounce portions) fish fillets, such as snapper, bass

1 tablespoon oil

Directions

Step 1:

Combine corn, tomatoes, onion, jalapeño and cilantro in a bowl.

Step 2:

Top with dressing.

Step 3:

Season with salt and pepper. Toss.

Step 4:

Season fish with salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook, skin-side down, for 3 minutes, then turn and cook for another 3 minutes or until cooked through.

Step 5:

Place fish on plate. Spoon corn-tomato salad on top.