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Main dishes

Grilled Tilapia with Corn Salsa

Grilled Tilapia with Corn Salsa recipe
photo by:kraft
35 min
1 hr 20 min
8 servings

What You Need

large  ears corn on the cob in husks
cup  KRAFT Zesty Italian Dressing, divided
 tilapia fillets (2 lb.)
large  plum tomato, seeded, chopped (about 2 cups), divided
 avocado, chopped
 green onions, chopped

Make It

REMOVE 16 husks from corn, being careful to keep husks intact. Remove remaining husks; discard. Soak corn and husks in water 30 min. Meanwhile, pour 1/2 cup dressing over fish in shallow dish. Refrigerate until ready to use. Combine remaining dressing with half the tomatoes.

HEAT grill to medium-high heat. Grill corn 15 min. or until tender, turning occasionally. Cool slightly. Cut kernels off cobs; place in medium bowl. Add remaining tomatoes, avocados and onions; mix lightly.

REMOVE fish from dressing; discard dressing. Place 1 fillet on each of 8 corn husks. Cover with remaining husks, completely enclosing each fillet.

GRILL 4 min. on each side or until fish flakes easily with fork. Transfer to platter; remove top husks. Top fish with tomato mixture and corn salsa. (Do not eat corn husks.)

Kraft Kitchens Tips

Food Facts
The soaked corn husks will help protect the fish from sticking to the grill grates. In addition, they will impart a smoky flavor to the cooked fish.
Both the corn and husks need to be soaked at least 30 min. before they are cooked on the grill. This will help prevent the corn from getting charred before it is cooked and help prevent the husks from burning before the fish is done.
Prepare using 4 catfish (2 lb.); cut in half before using as directed.
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