Crispy Tilapia with Creamed Corn

I'm in a horrendous class right now.  My group handed in a draft of a business plan the other day and nowhere did it say that we had to hand in a fully completed draft (it actually didn’t even say we had to hand in a draft at all).  So we just got the feedback from the Prof. and he was all like you didn’t complete this, I am surprised at the quality of your work, blah blah.  He also said he realizes that it’s a lot of work but the other group got it done.  I felt like going, really, you’re comparing groups?  Maybe their schedules offer more flexibility.

And then he says this is supposed to be a real life business plan.  Um, those usually take months if not years to write and he expects us to write a REAL one in 8 weeks along with work, life, and other homework assignments he gives us??  To me, that's unreasonable.  Oh and did I mention, it's due for real next week?  I think I used the word 'real' too much.

Grr.

I made a good dinner this week though.  Actually, I've made a couple so far.  This was the first.  It was crispy tilapia with fresh homemade creamed corn.

I don't have any other pictures of the creamed corn because really, the look of it is really off-putting. But it was tasty.

 

Crispy Tilapia with Creamed Corn

From Every Day with Rachael Ray

 

4 tilapia fillets

salt and pepper

grainy mustard

1 cup breadcrumbs (I used panko)

corn kernels from 7-8 ears of corn

4 tbsp butter

1/2 cup heavy cream

extra virgin olive oil

flat leaf parsley, chopped

 

Season the fish with salt and pepper.  Spread however much mustard you like over one side of the fish.  Sprinkle the breadcrumbs over the mustard and press them into the fish to make them stick.  Refrigerate while you start the corn.

 

Puree about 3 cups of the corn kernels in a food processor.  Pour into a medium saucepan and add the remaining whole corn kernels.  Add the butter and cook over medium heat until hot.  Stir in the heavy cream and continue to cook.  Stir occasionally until thickened.  Season with salt and pepper.  Remove from heat and cover to keep warm.

 

Meanwhile, heat some olive oil in a large skillet over medium high heat.  Add as many fillets of fish that can fit in the pan crumb side down.  Cook on first side for about 6 minutes, until golden brown.  Flip over and cook on the other side for another five minutes.  Repeat will remaining fish.

 

Serve the fish with the creamed corn.