A colorful relish made with fresh sweet corn, red bell pepper and jalapeños is a tasty way to jazz up delicate fish fillets. Round out the meal with cornbread muffins and a salad.

4 (6-oz.) tilapia fillets
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tablespoons chopped cilantro, divided
1 tablespoon canola oil
1 1/2 cups fresh or thawed frozen corn kernels (about 3 ears corn)
1/2 cup chopped red bell pepper
2 to 3 teaspoons minced jalapeño chile
1/4 cup sliced green onions
1/2 teaspoon no-salt-added all-purpose seasoning, such as McCormick’s

1. Heat broiler. Line baking sheet with foil; spray with cooking spray. Place tilapia on baking sheet; sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

2. Broil tilapia 5 minutes or until fish just begins to flake. Sprinkle with 1 tablespoon of the cilantro.

3. Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook and stir corn, bell pepper and chile 2 minutes. Add green onions; cook and stir 30 seconds. Stir in all-purpose seasoning and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with remaining 1 tablespoon cilantro. Spoon over tilapia.

4 servings

PER SERVING: 235 calories, 6 g total fat (1 g saturated fat), 30.5 g protein, 15.5 g carbohydrate, 80 mg cholesterol, 420 mg sodium, 3 g fiber