For a light, refreshing, and healthy meal the whole family will love, make these grilled tilapia fillets. Each fillet is seasoned with salt and pepper and grilled inside a corn husk, then topped with a warm mixture of cooked corn, onions, tomatoes, and okra, and sprinkled with grated Cabot Seriously Sharp Cheddar cheese. After you make this delicious and satisfying dish, please feel free to share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter!
Begin by separating corn husks from corn, as directed below, and place the intact husks in a large pot of water to soak, along with 8 pieces of 10-inch long cotton string.
Cut off kernels from base of corn while husks are soaking. You should end up with about 2 cups of kernels. Heat canola oil over medium-high heat in a heavy saucepan and add diced onion, cooking until it just begins to soften. Then add the tomatoes, okra, and corn, reduce heat to maintain a gentle simmer, and cook for 15 to 20 minutes. Stir occasionally, until okra is tender. Season with salt and pepper, cover, and set aside.
Remove husks and string from water and shake them dry. Place one tilapia fillet inside each husk per recipe instructions below.
Preheat grill to medium-low and place fish packets on grill. Grill for 20 minutes, turning every 5 minutes. Open husks, spoon warm corn mixture on top and sprinkle with shredded cheese. Alternately, the corn mixture can be served on the side, with the grilled tilapia just being topped with shredded cheese.
Craving more grilled fish? These easy grilled fish tacos will not disappoint! As a cooperative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on these grilled tilapia fillets, so please rate and review the recipe once you’ve made it.
4 ears fresh corn
2 tablespoons canola oil
1 medium onion, diced
2 fresh tomatoes, diced
1 cup (1-inch pieces) fresh okra or 1 cup frozen cut okra
Salt and ground black pepper to taste
4 (6-ounce) tilapia fillets
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)
PULL back husk from each ear of corn carefully, leaving it still attached at base. Remove and discard silk. Snap off ear and set aside. Place intact husks in large pot of water to soak, along with 8 pieces of string, each about 10 inches long.
STAND each ear of corn up on end while husks soak; with sharp knife, cut off kernels from top to base (you should have about 2 cups total).
HEAT oil over medium-high heat in heavy saucepan. Add onion and cook until just beginning to soften. Add tomatoes, okra and corn. Reduce heat to maintain gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until okra is tender; season with salt and pepper, then cover and set aside to keep warm.
REMOVE husks and string from water, shaking them dry. Place one tilapia fillet inside each husk; season with salt and pepper. Carefully close husks around fillets, tying top with piece of soaked string. Add second piece of string around middle if needed.
PREHEAT grill to medium-low. Place fish packets on grill and cook for 20 minutes, turning every 5 minutes. With fork, check middle of one packet to see if fish flakes easily. When fish is done, place on plates. Open husks and spoon some of warm corn mixture on top of fish. Sprinkle each with some of cheese. (Or top fish with cheese and serve corn mixture separately.)
Recipe courtesy of Jimmy Kennedy.
We always have fresh corn during the late summer season so this recipe was a big hit in our house!! Delicious!