This is the first in a week's worth of recipes from Every Day with Rachael Ray, September 2011, the "Your Weeknight Meal Planner" pull-out section. I used the dijon mustard we had at home and one of the containers of breadcrumbs we have instead of making my own. And I forgot to garnish with the parsley. But overall, it came out quite close to the picture.
Shopping List and overview
Ingredients:
4 tilapia filets (5-6 oz each)
salt and pepper
6 tbsp grainy mustard
1 cup (2 oz) fresh breadcrumbs (use more on Thursday)
4 cups fresh corn kernels (from 8 ears)
4 tbsp unsalted butter
1/2 cup heavy cream (use more on Tuesday)
1/4 cup EVOO (aka Extra Virgin Olive Oil)
2 tbsp chopped flat-leaf parsley(use the rest Friday)
2 beefsteak tomatoes, cut into wedges
1. Season the fish with salt and pepper and place on 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.
2. 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.
3. In a nonstick skillet, heat 2 tbsp EVOO over medium-high heat. Add 2 pieces of fish crumb side down, reduce heat to medium and cook, turning once until golden and crisp, about 8 minutes. Repeat with the remaining 2 tbsp EVOO and fish.
4. Serve the fish on a bed of the creamed corn. Sprinkle with the parsley and serve with the tomato wedges. Season with pepper.
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