Saturday, September 3, 2011

Crispy Fish with Creamed Sweet Corn

Wow - this meal was fantastic! The texture is well-balanced with crispy fish and smooth, creamy sweet corn.

I've never been a big fan of creamed corn, until now! I've shied away from creamed corn in the past because I had no idea it could taste different than what was served on school lunch trays. When it's cooked right with fresh sweet corn, it's amazing! The fish was also delicious, and I don't even like seafood that much!

Crispy Fish with Creamed Sweet Corn
·2 mild fish fillets (such as tilapia, or pollock)
·Salt and pepper
·2 TBS grainy mustard
·½ cup gluten-free bread crumbs
·2 cups fresh sweet corn kernels
·2 TBS butter
·¼ cup half ‘n half
·2 TBS EVOO (extra virgin olive oil)
·Handful of fresh parsley

Pat fish dry with a towel, then season with salt and pepper. Spread mustard evenly over the top of each fillet. Sprinkle with breadcrumbs, pressing to adhere. Refrigerate while you make the creamed sweet corn.

Using a food processor, puree 1½ cups of sweet corn kernels. Transfer to a small saucepan and stir in the remaining ½ cup kernels. Add butter and cook over medium heat until hot, about 5 minutes. Stir in the half ‘n half and cook until slightly thickened, about 5 minutes. Season with salt and pepper. Remove from the heat.

In a skillet, heat EVOO over medium heat. Add fish fillets and cook, turning once, until golden and crisp, about 8 minutes.

Serve the fish on a bed of creamed sweet corn, topped with parsley.

Yield: 2 servings

This recipe is adapted from Everyday with Rachael Ray, 2011

I've also shared this recipe on: Seasonal Sunday