Sautéed Tilapia with Blueberry & Corn Salsa
For the first time in history blueberry sales have surpassed the famed Georgia peach. A series of studies on the health benefits of this berry have helped move the sale of blueberries to the top producing fruit in Georgia. While rich in antioxidants, vitamin C and fiber, these benefits also include improving memory in the older population, helps to reduce blood pressure and fights against heart disease. Adding blueberries to your diet is a good beginning to healthier eating habits.
Everyone is cutting back on carb loaded sugary treats. Blueberries are not just for dessert. Creating a sweet – hot combo is great start in making sauces for all types of protein including fish. Blueberries can be used in barbecue sauce, salsa, or a spicy buerre blanc. They are also a great addition to salads. Pairing blueberries with a good salty cheese such as feta makes for a perfect balance in the salty- sweet combo for a summer salad. Here is a salsa recipe that has the sweet-hot combo as well as the sweet-salty combo. It is a versatile topping that works for fish, chicken, pork or beef.
Blueberry & Corn Salsa
1 ear of corn, cooked and kernels removed from husk (discard husk)
1 cup of blueberries, rinsed
1/3 cup of finely diced red onion
1/3 cup of cilantro, chopped
1/3 cup of feta cheese, crumbled
2 T of jalapeno, seeded, ribs removed and minced
Juice of 1.5 limes
Salt & Pepper to taste
Mix the corn kernels with the rest of the ingredients together in a medium size bowl.
4 Tilapia filets
2 T of Canola Oil
Heat the oil a non-stick sauté pan on medium high heat. Dust both sides of each filet with the chili powder, cumin, garlic salt and pepper. Sauté the filets for about 4 minutes per side.
To serve: immediately top each hot fish filet with the blueberries salsa so that the feta cheese melts a little and serve right away.