Ingredients22 m servings 240 cals
- 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.
Per Serving: 240 calories; 12.4 g fat; 2.8 g carbohydrates; 28.1 g protein; 65 mg cholesterol; 220 mg sodium. Full nutrition
ReviewsRead all reviews 4
Add a shake of cayenne pepper. Plate the tilapia with the corn mixture over it. Cover with grated sharp cheddar and melt the cheese under a broiler until bubbling. Much better.
Preparation for the fish was very simple; we sprinkled with a lemon pepper seasoning blend. The parmesan in the corn is rather strong, but not totally unpleasant if you like the flavor; just do...
I made it like recipe said to and didn't turn out do good probably should've put my own flavoring to it. the corn didn't taste right.