Tilapia Succotash

Tilapia Succotash
Servings: 4 Prep 15 mins Cook 14 mins


  • 2 medium-size ears of corn
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 1 cup grape tomatoes, halved
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 5 scallions, trimmed and sliced
  • 1 medium-size zucchini, cut into 1/2-inch pieces
  • 1 yellow sweet pepper, cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (13.5 ounces) light coconut milk
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 4 tilapia fillets (about 1-1/4 pounds total)

Make It

1. Cut kernels off ears of corn; you will have about 1 cup. Set aside.

2. Bring medium-size saucepan of water to a boil over high heat. Add green beans and cook for 4 minutes or until beans are just tender. Drain and rinse under cold water. Place in a medium-size bowl and stir together with tomatoes and basil.

3. In a large skillet, heat olive oil and butter over medium-high heat. Add scallions and cook for 1 minute. Add corn, zucchini, yellow pepper and 1/2 teaspoon of the salt; cook for 6 minutes, stirring occasionally.

4. Stir together 1/3 cup of the coconut milk and the cornstarch; set aside.

5. Nestle tilapia into pan and sprinkle with remaining 1/2 teaspoon salt and black pepper. Add remaining coconut milk and cover. Cook for 5 minutes, or until internal temperature of tilapia registers 160 degree F on an instant-read thermometer.

6. Uncover skillet and add reserved coconut milk mixture, green beans, tomatoes and chopped basil. Cook for 2 minutes or until liquid has thickened. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 380, Fat, total (g): 17, chol. (mg): 76, sat. fat (g): 8, carb. (g): 25, fiber (g): 5, pro. (g): 32, Percent Daily Values are based on a 2,000 calorie diet.