 | | Directions |
- In a heavy skillet, heat 1 tablespoon butter or oil. Cook onion and pepper until soft, 4 - 5 minutes.
- Stir in beans and corn and heat through. If using fresh or frozen corn, it may take several more minutes to cook until corn is done. Transfer to serving plates and keep warm.
- Wipe out skillet and heat remaining butter or oil. Salt and pepper tilapia and cook, turning once, over medium-high heat until center looks opaque when poked into. This will only take a few minutes if fillets are thin and a bit longer if they are thicker. Don't overcook.
- Put fillets on corn and bean "beds" with a little of the mixture on top. Serve with lemon wedges, if using.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: heavy skillet
Servings: 2
|  | | Ingredients | | - | | 2 tablespoons butter or olive oil, divided |
| - | | 1 small onion, finely chopped |
| - | | 1/2 sweet red pepper, chopped |
| - | | 1 cup cooked black (turtle) beans |
| - | | 1 cup whole kernel corn, canned, fresh or frozen (thawed) |
| - | | 2 tilapia fillets, about 6 oz. each |
| - | | 1/2 lemon, cut into wedges (optional) |
| - | | salt and pepper |
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