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Recipe Instructions

Adobo Tilapia with Fire Roasted Corn Salsa


Ingredients
  • 2 tilapia fillets
  • 1/4 cup yellow cornmeal
  • 1 tablespoon Lunds and Byerly’s Adobo Mexican Seasoning
  • 3 tablespoons olive oil, divided
  • 3/4 cup Lunds and Byerly’s Fire Roasted Corn Salsa
Directions
Rinse fillets; pat dry with paper towels.

In shallow plate, combine cornmeal and Adobo seasoning. Brush tilapia with 1 tablespoon olive oil; coat with cornmeal mixture.

In large nonstick skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add fillets; cook 3 minutes. Turn and cook until fish just flakes with a fork (3-4 minutes).

Transfer tilapia to individual plates. Stir salsa into skillet; cook until heated through (1-2 minutes). Spoon salsa over fish; serve immediately.

Amount: 2 servings
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