Raw Corn Stars in Cornmeal Crusted Tilapia with Mango, Corn, and Cucumber Salsa

Where would I be without California farmers? If it weren't for them, I would never have discovered the sticky, caramel bliss of Medjool dates, the tropical pina colada flavors of cherimoya, or the simple joy of munching on raw summer sweet corn. Yes, raw corn.

At first, I was skeptical. Having grown up in New England, I was accustomed to bright yellow, fat kerneled ears of corn steamed to perfection and doused with melted butter and salt. But the LA farmer insisted I taste the raw corn he was offering: raw, white, small kerneled corn. How could such puny corn possibly be good without butter and salt?

Still, I held out my palm while he filled it with a scoop of raw corn kernels. With one swift swoop of the arm, I popped the entire handful in my mouth. It was crunchy, as in snap! crackle! pop! crunchy and surprisingly juicy. As for the flavor, well, it was natural. Just unadorned, mildly sweet, old-fashioned corn flavor. I was hooked.

That was about four years ago, and I still anticipate sweet corn season every year so I can nosh on raw corn. If you feel weird eating a raw cob of corn, then cut off the kernels and add them to salads and salsas, or eat them by the spoonful. Have them plain, or sprinkle them with lemon and cayenne pepper or lime and chipotle powder.

Then give thanks for California farmers, well, actually for all farmers. Where would we be without them?




Cornmeal Crusted Tilapia with Mango, Corn, and Cucumber Salsa
Makes 4 servings
Print recipe only here.

This simple salsa celebrates the clean, fresh flavors of summertime. It's a natural pairing with seafood but is also delicious with chicken, beef, and pork.

Salsa:
1 cup diced ripe mango
1 ear of sweet corn, kernels cut off from cob
2 scallions, thinly sliced
1/2 cup diced cucumbers with the skins on
2 teaspoons fresh ginger
2 teaspoons apple cider vinegar
2 teaspoons honey
The juice of 1 large lime (about 2 tablespoons)
The zest of 1/3 lime (about 1/8 teaspoon)
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
2 teaspoons finely chopped fresh mint

Fish:
4 (4 ounce) filets of tilapia, or other thin, white fish such as Dover Sole
2 egg whites
1/2 cup yellow cornmeal (also called grits and polenta)
A couple of pinches of salt
A couple of pinches of freshly ground black pepper
6 cups mesclun

1. Combine all salsa ingredients in a small bowl and set aside.

2. Preheat oven to 400 degrees F. Coat a large, rimmed baking sheet or baking dish with cooking spray. Place egg whites in a shallow bowl and lightly beat with a fork. In another shallow bowl, place cornmeal seasoned with salt and pepper. Pat fish dry with paper towel. Dip each piece of fish in the egg whites then dredge in the cornmeal until completely coated. Place on prepared baking dish and cook for 20 minutes, turning once mid-way through. The fish will be cooked when the cornmeal becomes golden and crunchy and the fish is opaque when pierced with a fork.

3. Place 1 1/2 cups mesclun on each plate. Place a fish filet in the middle and top with a 1/4 of the salsa. Repeat with remaining dishes.

Alternative stove-top method: In a large skillet over medium heat, warm 1 1/2 tablespoons canola oil. Place fish in pan and cook for 4-5 minutes without touching. Flip once, and cook another 3-4 minutes, or until the cornmeal is golden and crunchy and the fish is opaque when pierced with a fork.

You might also enjoy these corn recipes from Food Blogga:
Elote - Mexican Corn
Sauteed Corn with Mint, Butter, and Lemon
Creamy Corn, Potato, and Sausage Chowder with Corn Relish

You might also like these raw corn recipes:
Raw Corn Chowder recipe from A Veggie Venture
Fresh Corn and Avocado Salsa recipe from The Pioneer Woman
Raw Vegan Thai Sweet Corn-Coconut Salad recipe from She Simmers

Fight February with Blood Oranges

It's February, and the weather is pretty miserable. There are cold fronts, snow storms, dense fog, and freezing rain blanketing various parts of the country.

Fortunately, I've got just the pick-me-up for you: blood oranges. From their blushed rind to their scarlet flesh to their tangy flavor, blood oranges are among the most dazzling of citrus fruits. Since their season runs from December to April, they're also at their peak right now.

So grab your scarves, rain boats, and winter coats, and get to the market today to purchase some blood oranges. Though there are three types sold in the U.S. -- moro, tarocco, and sanguinello -- you'll likely find moros in your supermarket since they're the most common blood oranges sold here.

Moros have a bright orange rind with a rose blush and deep crimson flesh. When you pierce into the flesh, you will see instantly why they're called blood, or sanguine, oranges. Anthocyanin, the same chemical that makes blueberries blue, gives the flesh their characteristic bloody color, which can range from pale scarlet to deep magenta, depending on the variety and stage of maturation. They're also packed with health-promoting antioxidants, vitamin C, fiber, and potassium, so they may even help ward off a February cold.

If you've never had a blood orange, then expect to be wowed. Like their appearance, their flavor is singular: the initial bite tastes like a subtly sweet orange infused with tangy red grapefruit; then slowly and deliciously, you experience, hints of sparkling cherries and sweet-tart raspberries.

Though blood oranges are grown in Mediterranean climates such as Italy, Spain, and California, you can savor them no matter where you live. With their rising popularity over the past several years, they are being sold in most U.S. organic markets and general supermarkets and can even be ordered online.

So treat yourself this February to some fresh blood oranges. Who knows, you may just forget all about those 5 inches of snow that need to be shoveled off of the driveway.



Tilapia with Zesty Blood Orange and Mango Salsa

Seafood and citrus wed beautifully. This vibrant and tangy blood orange and mango salsa brings out the best in pan-seared tilapia or any of several types of seafood, including halibut, cod, or shrimp.

Makes 4 servings

Print recipe only here.

2 blood oranges
1 small mango, peeled and diced
2-3 green onions, thinly sliced
the zest of 1 blood orange
1/2 teaspoon fresh minced ginger
the juice of 1/2 lime (about 2 teaspoons)
1 red or green jalapeño, finely chopped (the more the seeds, the hotter the flavor)
2 teaspoons each fresh finely chopped cilantro and mint
salt, to taste

2 teaspoons olive oil
salt and freshly ground black pepper
4 (4-6 oz) pieces of tilapia or other white fish such as halibut or cod

Using a sharp knife, peel the blood oranges, removing all bitter white pith. Working over a small bowl, cut between membranes to release sections. Add mango, green onions, orange zest, ginger, lime juice, jalapeño, herbs, and salt. I suggest adding the diced avocado just prior to serving the salsa to prevent it from being stained red by the blood oranges.

Heat olive oil in a large skillet over medium-high heat. Season both sides of fish with salt and pepper. Add fish to the pan; sauté until lightly browned and crisp on the outside and opaque on the inside, about 4-5 minutes per side. Place fish on a plate and top with a spoonful of salsa. Garnish with additional fresh herbs, if desired, and serve immediately.

Serving suggestion: Serve tilapia over a bed of whole wheat couscous with a side of steamed snow peas dressed with lemon juice and a splash of soy sauce.

Want to learn more about the history of blood oranges and how to cook with them? Then check out my latest NPR Kitchen Window article, "Blood Oranges: Change You Can Believe In." There you will find the following four recipes: Blood Orange and Mango Breakfast Parfaits, Wild Arugula, Blood Orange, and Prosciutto Salad, Mahi-Mahi with Blood Orange and Avocado Salsa, and Blood Orange Compote.

Also if you're looking for more healthy recipes, then check out GoHealthyGoFit, a great web site devoted to healthy living. Andrew, who runs the site, recently asked me to contribute a couple of healthy recipes, which you can check out here.


You might also like these winter citrus dishes:

Wild Arugula and Blood Orange Salad with Prosciutto




Pan Seared Sea Scallops with Kumquats




Coconut Lemonquat Tea Cake





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