Grilled Tilapia with Chimichurri & Corn Salad

Grilled Tilapia with Chimichurri & Corn Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/4 cup chopped fresh basil
  • 3 tablespoons chopped fresh mint
  • 4 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons red wine vinegar
  • 3 ears corn, kernels cut from the cob (about 2 1/2 cups)
  • 1/2 orange bell pepper, chopped (about 1/2 cup)
  • 3 tablespoons finely chopped red onion
  • 4 eight-oz tilapia fillets


In a small bowl, stir the basil, mint, 2 tbsp. olive oil, the lemon juice and 2 tsp. vinegar. Season the chimichurri with salt and pepper.

In a medium bowl, mix the corn, bell pepper, onion, 1 tbsp. oil and the remaining 1 tsp. vinegar; season.

Heat a large grill pan over medium-high. Brush the fish with the remaining 1 tbsp. oil; season. Grill until grill marks form and the fish is opaque in the center, about 4 minutes per side. Transfer to plates; top with the chimichurri and corn salad.