Citrus-Poached Tilapia with Charred Corn and Avocado Salsa

Name: Citrus-Poached Tilapia with Charred Corn and Avocado Salsa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g tilapia fillets, skinless and patted dry; 1 large orange, juiced and zested; 1 large lime, juiced and zested; 500 ml vegetable broth; 1 tsp ground cumin; 1/2 tsp smoked paprika; 2 ears fresh corn, husked; 1 medium avocado, peeled, pitted, diced; 1 small red onion, finely diced; 1 small jalapeño, seeded and finely diced; 15 g fresh cilantro, chopped; 1 tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp white vinegar

Tender tilapia fillets gently poached in a bright citrus broth, served on a sheet pan with smoky charred corn and a creamy avocado salsa for a light Tex-Mex dinner.

Prep20 minCook25 minTotal45 minServes4Difficultymedium

Method

How to make it

01
Preheat the oven to 220°C (425°F).
02
Place the corn ears on a baking sheet and roast for 15 minutes, turning halfway, until kernels are golden and slightly charred; let cool slightly.
03
Meanwhile, in a medium saucepan, combine vegetable broth, orange juice and zest, lime juice and zest, cumin, smoked paprika, salt, and pepper; bring to a gentle simmer over medium heat.
04
Reduce heat to low and carefully add tilapia fillets in a single layer; poach gently without boiling for 8–10 minutes until fish is opaque and flakes easily.
05
Remove tilapia with a slotted spatula and transfer to the baking sheet alongside the corn to keep warm in the oven for 5 minutes.
06
Cut the roasted corn kernels off the cobs and transfer to a medium bowl.
07
Add diced avocado, red onion, jalapeño, cilantro, olive oil, and white vinegar to the corn; gently toss to combine and season with salt to taste.
08
Serve each tilapia fillet topped with a generous spoonful of avocado salsa and a wedge of lime if desired.

From the editor

Cooking tips

Poaching at a low simmer keeps tilapia tender without drying; avoid boiling to prevent fish from falling apart.
Char the corn in the oven for a smoky note; if unavailable, grilling or pan-roasting works well too.
Prepare the avocado salsa just before serving to prevent browning and keep flavors fresh.
Store leftover fish and salsa separately in airtight containers and consume within 2 days for best texture.

Published May 2, 2026