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Sunday, July 7

Spicy tilapia with vegetables & basil cream

2 tablespoons +
1 tablespoon
Corn kernels
2 cups
Onion, medium, chopped
Bell pepper, chopped
1 red +
1 green
¾ teaspoon
Pepper, freshly ground
¾ teaspoon
½ cup
¼ cup
Creole seasonings
1 tablespoon
4 fillets
1/3 cup
Vegetable oil
1 tablespoon
½ cup
Basil, chopped
2 tablespoons
  1. Melt 2 tablespoons of butter in a large skillet over medium-high heat. 
  2. Add the corn, onion, and peppers; sauté 6 to 8 minutes, or until tender. 
  3. Stir in salt and pepper; spoon into serving dish, and keep warm. 
  4. Combine the flour, cornmeal, and Creole seasonings in a large shallow bowl. 
  5. Dip the fillets in buttermilk, and dredge in the flour mixture. 
  6. Melt the remaining butter with oil in a skillet over medium-high heat. 
  7. Cook fillets, in batches, 2 to 3 minutes on each side, or until golden. 
  8. Remove, and arrange over the vegetables. 
  9. Add cream to the skillet, stirring to loosen the particles from the bottom of the skillet. 
  10. Add the basil, and cook, stirring often, 1 to 2 minutes, or until thickened. 
  11. Serve sauce with the fillets and vegetables. 
Recipe adapted from Southern Living 1001 Ways To Cook Southern

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