Blackened Tilapia with Cream Corn Sauce. Photo by Juliana Goodwin
Ingredients
Sauce
2 tablespoons oil
2 green onions, sliced
1 stalk celery, chopped
Half red bell pepper, diced
½ teaspoon Cajun seasoning or more to taste
1 teaspoon flour
1 15-ounce can whole kernel corn, drained
½ cup heavy whipping cream
Fish
4 tilapia filets, fresh or thawed
Oil to brush on fish
2-3 tablespoons Cajun seasoning
2 tablespoons butter
2 tablespoons oil
White rice for serving
Directions
For sauce: Heat 2 tablespoons oil over medium-high heat. When hot, and add onion, celery and bell pepper. Cook until tender then sprinkle with Cajun seasoning. Add flour and cook 3 minutes. Reduce heat to medium. Add in corn and whipping cream. Cook 5 minutes until thickened. Remove from heat or keep on low.
For fish: Pat fish dry with paper towel. Brush fish with a touch of oil then press Cajun seasoning onto the fish. You don’t really need to measure it, just make sure it covers the filet.
Heat a cast iron skillet over medium-high heat until hot. Then add the butter and remaining oil. Add fish and cook 3-4 minutes per side. Serve over rice with creamed corn sauce.
Category:
Weeknight Wins
Type:
Web Exclusive
