I saw this in the February edition of EveryDay with Rachael Ray and knew it would be perfect for a Friday night during Lent. I scaled it back for just two fillets, because that's all we had. It was yummy and something different to do with tilapia, since we normally just coat with bread crumbs ala fish "fry." It was easy and simple, and we served it with a cheesy rice mix.
Tilapia with Roasted Corn
Serves 4, Prep: 10 minutes, Cook: 10 minutes
1/4 cup mayonnaise
2 teaspoons chili powder
4 tilapia fillets (1 pound total)
1 1/2 cups frozen corn, thawed (I used canned.)
1 lime, cut into 4 wedges
- Preheat the broiler.
- In a small bowl, combine the mayonnaise, chili powder and 1/4 teaspoon salt.
- Grease a 9-inch square baking dish with 1 teaspoon of the mayonnaise mixture. Place the tilapia fillets in the baking dish and coat with the remaining mayonnaise mixture. Top with the corn.
- Broil until the corn is lightly browned and the fish is cooked through, about 10 minutes. Serve with the lime wedges.