Sauteed Tilapia With Creamed Corn And Chives Recipes

CREAMY CORN WITH CHIVES

Steps:

• Working over a shallow bowl, cut off corn kernels, then scrape each cob with a knife to extract juice. Discard cobs.
• Purée 2 cups kernels, reserving remainder, and all of juice in a food processor 2 minutes, scraping down sides. Force through a fine sieve into a bowl and discard solids. Stir in salt, cornstarch, and sugar.
• Cook onion in butter in a saucepan over moderately low heat, stirring frequently, until softened. Add reserved kernels and water and simmer briskly, covered, stirring occasionally, until corn is crisp-tender, 4 to 5 minutes.
• Stir corn purée again, then stir into kernels. Bring to a boil, stirring, and simmer, stirring, until thickened, about 2 minutes. (If desired, thin with water.) Season with pepper and stir in chives.

SAUTEED TILAPIA WITH CREAMED CORN AND CHIVES

Steps:

• Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels. Sprinkle tilapia with pepper. Set aside.
• Combine 1 can of the corn, the half-and-half, cheese and garlic in a blender. Cover and blend until nearly smooth.
• Heat oil over medium-high heat in a 12-inch skillet. Cook tilapia in hot oil for 4 to 6 minutes or until tilapia flakes when tested with a fork, turning once. Remove from skillet; cover and keep warm.
• Add the corn mixture and the remaining can of corn to the skillet. Cook and stir over medium heat for 3 to 4 minutes or until heated through. Serve corn with tilapia fillets. Sprinkle with chives.

SAUTEED TILAPIA WITH CREAMED CORN AND CHIVES

Steps:

• Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels. Sprinkle tilapia with pepper. Set aside.
• Combine 1 can of the corn, the half-and-half, cheese and garlic in a blender. Cover and blend until nearly smooth.
• Heat oil over medium-high heat in a 12-inch skillet. Cook tilapia in hot oil for 4 to 6 minutes or until tilapia flakes when tested with a fork, turning once. Remove from skillet; cover and keep warm.
• Add the corn mixture and the remaining can of corn to the skillet. Cook and stir over medium heat for 3 to 4 minutes or until heated through. Serve corn with tilapia fillets. Sprinkle with chives.

SAUTEED TILAPIA WITH CREAMED CORN AND CHIVES

Steps:

• Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels. Sprinkle tilapia with pepper. Set aside.
• Combine 1 can of the corn, the half-and-half, cheese and garlic in a blender. Cover and blend until nearly smooth.
• Heat oil over medium-high heat in a 12-inch skillet. Cook tilapia in hot oil for 4 to 6 minutes or until tilapia flakes when tested with a fork, turning once. Remove from skillet; cover and keep warm.
• Add the corn mixture and the remaining can of corn to the skillet. Cook and stir over medium heat for 3 to 4 minutes or until heated through. Serve corn with tilapia fillets. Sprinkle with chives.

SAUTEED TILAPIA WITH CREAMED CORN AND CHIVES

Steps:

• Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels. Sprinkle tilapia with pepper. Set aside.
• Combine 1 can of the corn, the half-and-half, cheese and garlic in a blender. Cover and blend until nearly smooth.
• Heat oil over medium-high heat in a 12-inch skillet. Cook tilapia in hot oil for 4 to 6 minutes or until tilapia flakes when tested with a fork, turning once. Remove from skillet; cover and keep warm.
• Add the corn mixture and the remaining can of corn to the skillet. Cook and stir over medium heat for 3 to 4 minutes or until heated through. Serve corn with tilapia fillets. Sprinkle with chives.

CORNMEAL-CRUSTED TILAPIA WITH SALSA

Steps:

• In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towel. Repeat with remaining oil and fish. Serve with Spicy Black Beans, if desired, and salsa.