4 pcs tilapia fillet
Extra Virgin Olive oil Fitia – the golden drop of Greece
Salt and pepper
Cilantro for garnish
1 lime sliced into 4
Ginger-Garlic Corn Salsa:
1 tbsp extra virgin olive oil
1 tbsp ginger, grated
1 tbsp garlic, grated
2 cups corn kernels (fresh)
1-2 pcs sili labuyo (Optional)
3 tbsp spring onion, thinly sliced
To prepare salsa: Heat olive oil in a pan. Sauté ginger and garlic.
Add corn and cook until slightly brown (continuously stirring).
Add chili (optional). Remove from heat and toss in spring onion. Set aside.
Preheat oven to 250ºC.
Rub tilapia fillet with olive oil and season with salt and pepper. Lay tilapia fillet on parchment paper or wax paper.
Place salsa on top of tilapia. Drizzle with olive oil. Seal parchment paper and bake in oven for 10 minutes
1. Add some sugar to the water when boiling corn. It will enhance its sweetness
2. Adding some milk to the water will make it extra crunchy
3. Soak the corn in their husk prior to grilling to prevent burning.
Recipe written by chief Day Salonga sourceRecipe: Baked Tilapia with ginger-garlic corn salsa & Olive Oil,