Tilapia with Fresh Salsa, Corn and Baby Spinach

Tilapia with Fresh Salsa, Corn and Baby Spinach


If you’ve never tasted smoked paprika you’re in for a treat. It’s the “hot” variety of paprika that has been smoked. It’s flavor exotic and smoky with a lovely creeping heat that’s more warm than spicy. Look for it in the spice aisle of your supermarket but if you can’t find it there, try using chili powder—only don’t season the fish with the salt. Chili powder is a mixture of—among other things—ground chilies and salt. Use regular paprika (or nothing) if you want to forgo the heat altogether.

Deliver Ingredients


  • 16 Ounces Fresh Salsa
  • 1 Lime (cut into wedges)
  • 10.5 Ounces Can of Black Beans, rinsed and drained
  • Smoked Paprika
  • 3 Ears Corn, shucked, kernels cut from cobs (about 1 1/2 Cups)
  • 4 skinless Tilapia Filets
  • Black Pepper, freshly ground
  • Salt
  • 4 Cups lightly packed Fresh Baby Spinach


Pour the salsa into the 3.5 Quart Sauté Pan. Sprinkle the spinach over the salsa in an even layer, and lightly season it with a little salt. Sprinkle the black beans and corn evenly over the spinach. Season the fish fillets with salt and pepper. Lightly sprinkle the fish with smoked paprika. Arrange thefillets in a single layer over the vegetable mixture.

Cover the skillet and cook over medium heat until steam begins to escape from the lid, about 5 minutes.

Spin the lid to engage the Vapor Seal then reduce the heat to low. Cook the fish for 2 minutes then immediately remove the pan from the heat. Let stand off-heat for about 5 minutes until the fish is just cooked through. (It should flake easily with a fork.)

To serve, use a spatula to divide the fish, vegetables and sauce among 4 plates. Serve with lime wedges.

Tilapia Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Tilapia Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Tilapia Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.