Grilled Tequila-Lime Tilapia Salad with Roasted Corn and a Roasted Jalapeno and Garlic Dressing

Now that I have decided I won't be working for another few MONTHS, you can bet I'm going to step things up in the kitchen whenever we're not traveling.

Summer is already winding down here in the UK (as if it ever started), so we're kind of taking our last stabs at summery food while we still can. Vanessa got the thinking about corn and fish and that gave me a pretty good idea.

I hadn't cooked with tilapia in forever (if ever) and it is a nice, mild fish which can handle a bit of flavor thrown at it. The whole idea behind this dish was good, fresh Mexican flavors with just a hint of warmth. I wasn't going for spicy here at all.

I must say, this came out pretty yummy. The roasted qualities of the peppers, garlic and corn really shine through... nice acidic hit coming from the lime juice and zest.

TILAPIA
2 tilapia fillets, skinned, halved (yielding 4 pieces)
salt and black pepper
¼ cup corn oil
zest and juice of 2 limes
1 splash tequila
1 large pinch cumin
1 small handful cilantro

SALAD
1 bag mixed greens, preferably with some Swiss chard in it
1 ear corn, shucked

DRESSING
2 jalapeno, halved, deseeded
3 cloves garlic, smashed, peeled
4 tablespoons corn oil
1 tablespoon cider vinegar
salt and black pepper
zest and juice of 1 lime
3 tablespoons cilantro, finely chopped
1 small pinch cumin
1 small pinch chile de arbol powder
juice of 1 lime, to serve
2 sprigs cilantro, to garnish

TILAPIA

Put the salt and pepper, corn oil, zest and juice of lime, tequila, cumin and cilantro in a ziploc bag. Shake to combine. Add the tilapia, close the bag, and turn to coat. Leave to marinate for 30 minutes.

SALAD

Wash the leaves and dry them. Set aside.

DRESSING

Put the garlic, jalapeno halves and the corn onto some foil. Drizzle over some corn oil and salt and pepper and toss around to coat. Heat the broiler and roast for about 10 minutes, or until the peppers have become charred and the garlic smells roasty. Remove the garlic and peppers, but continue to cook the corn, turning to brown somewhat evenly until roasted. Remove and set aside.

In a small blender, combine the corn oil, jalapenos, garlic, cider vinegar, salt and pepper, zest and juice of lime, cilantro, cumin and chile de arbol powder. Whiz to combine. Set aside.

Using a knife, cut all of the kernels of corn off when the corn husk is cool enough to handle.

ASSEMBLY

Get a grill pan hot and spray it with some cooking spray. Remove the tilapia, shake off any excess marinade and put on the grill pan. Discard the marinade. Cook for about 1 minute on each side.

Meanwhile, set aside a 1/4 cup each of the corn and dressing. Put the rest of the corn in with the remaining dressing. Stir to combine, then add the the salad leaves, tossing with your hands to coat.

Lay a bed of dressed leaves down on a plate. Put 2 tilapia fillets on top of the salad. Top wth some cilantro and a squeeze of lime. Drizzle the remaining dressing and corn over the top and around. Serve.