Kim's Tilapia With Maque Choux

• 4 tilapia fillets
• cornmeal
• salt
• pepper
• 12 teaspoon paprika
• olive oil
• 12 red onion, diced
• 1 jalapeno, seeded and finely chopped
• 1 green pepper, seeded and finely chopped
• 4 ears bi-color corn on the cob, husked & scraped
• 1 tablespoon ground cumin
• 2 -3 garlic cloves, finely chopped
• 5 medium sized tomatoes, seeded and diced
• 3 tablespoons la victoria green chili salsa (jalapeno)
• 12 lime, juice of

1. Dredge the fish in the corn meal and season with paprika, salt and pepper.
2. In a saute pan add a little olive oil; then add the garlic, red onion, green pepper and jalapenos.
3. Saute for about 5 minutes on medium high heat.
4. Add the corn and simmer for about 10 minutes.
5. While the corn is simmering cook the fish in a little olive oil.
6. Just a few minutes per side.
7. Add the tomatoes and just heat through, and finely add the cumin, lime juice and green salsa jalapeno.

tilapia fillets, cornmeal, salt, pepper, paprika, olive oil, red onion, jalapeno, green pepper, corn, ground cumin, garlic, tomatoes, victoria green chili salsa, lime

Taken from www.food.com/recipe/kims-tilapia-with-maque-choux-132413 (may not work)