I created this recipe while performing a demo at the Baltimore Farmers Market and Bazaar. I arrive early to set up my gear and the farmers bring me the bounty of the day. Usually in the summer months I am rolling in squash, greens and berries. Today was a treat when I greeted with a pile of fresh ripe peaches sweet corn and mint. I figured this would make a great salsa to top the seared tilapia that I was prepped to make. With a little love from the crowd, we prepared a great dish, bursting with colors, flavors, textures and nutrition.

Tilapia with Peach and Corn Salsa

Place a skillet over medium heat and add the oil to the pan. Dry the tilapia filets with a paper towel and season with the salt and pepper on both sides. When the oil smokes, place the filet into the pan and cook for 3-4 minutes. DO NOT TOUCH THE FISH!!!

When the fish has cooked up the sides, very carefully flip the filets. Cook for 3-4 minutes or until the fish flakes apart easily when touched with a fork.

Serve the tilapia on a platter and serve with a scoop of the peach and corn salsa.

Place all of the ingredients into bowl and mix to combine. Season with salt and pepper and store in the fridge until service.

You can throw just about any summer fresh veggies into this mix and have great results. I like to add fresh chopped yellow squash or zucchini, plums, edamame, apple or pears, blueberries and black beans.

Now Get Crackin'! Chef Egg