Sauteed Tilapia with Creamed Corn and Chives Recipe

Sauteed Tilapia with Creamed Corn and Chives Recipe

  • 4 (4 ounce) fresh or frozen skinless tilapia fillets
  • 1/4 teaspoon black pepper
  • 2 (15.25 ounce) cans Del Monte® Whole Kernel Corn, drained
  • 2/3 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh chives
  1. Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels. Sprinkle tilapia with pepper. Set aside.
  2. Combine 1 can of the corn, the half-and-half, cheese and garlic in a blender. Cover and blend until nearly smooth.
  3. 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.
  4. 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.
Recipe of the Day|