Tuesday, August 16, 2011

Day 2: Crispy Fish with Creamed Corn

Day 2: Crispy Fish with Creamed Corn
Serves 4 | 20 min prep | 25 min cook
4 tilapia fillets
6 tbsp grainy mustard
1 cup breadcrumbs
4 cups fresh corn kernels (from 8 ears)
4 tbsp unsalted butter
1/2 C heavy cream
1/4 C Olive Oil
2 tbsp chopped flat-leaf parsley
2 beefsteak tomatoes, cut into wedges

Directions: 1) If you opted to go for fresh breadcrumbs, grind the small loaf of crusty bread into breadcrumbs in a food processor for this week's meals. Refrigerate in a plastic bag. If you opted for croutons, crush them into crumbs. 2) Season the fish with salt and pepper and place onto a large plate; spread 1 1/2 tbsp mustard evenly on top of each piece. Sprinkle the breadcrumbs over the mustard, pressing to adhere. Refrigerate while you make the creamed corn. 3) Using a food processor, puree 3 cups corn kernels. Transfer to a small saucepan and stir in the remaining 1 cup kernels. Add the butter and cook over medium heat until hot, about 5 minutes. Stir in the cream and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm. 4) In a nonstick skillet, heat 2 tbsp olive oil over med-high heat. Add 2 pieces of fish crumb side down, reduce the heat to medium and cook, turning once, until golden and crisp, about 8 minutes. Repeat with the remaining 2 tbsp olive oil and fish. 5) Serve the fish on a bed of the creamed corn. Sprinkle with the parsley and serve with tomato wedges. Season with salt and pepper. (I opted to marinate my tomato wedges in balsamic vinegar.)


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