This light soup is a great way to slip fresh corn (and tilapia, of course!) into your late-summer menu. Ingredients2 tablespoons lime juice 1 teaspoon honey ? to 1 teaspoon freshly grated galangal root, preferably grated with a rasp-style grater ? teaspoon salt, divided 3 tangerines, peeled and diced 2 scallions, sliced ? red bell pepper, finely diced ? cup roughly chopped cilantro leaves 1 ? pound tilapia fillet ? cup all-purpose flour 1 tablespoon plus 1 teaspoon canola oil, dividedInstructionsWhisk lime juice, honey, galangal and ? teaspoon salt in a medium bowl.
Gently stir in tangerine, scallions, bell pepper and cilantro and set aside. Place tilapia in a large baking dish.

Try pounding it to an even thickness (not on a stump though please) and then marinate it in grated galangal, lime zest and tamari for an hour before grilling. Cook about half of the tilapia in the skillet until golden brown and cooked through, 2 to 4 minutes per side. I have created these recipes here on my food blog from my home kitchen in a maple wood in the mountains of Vermont.

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