Pan-Fried Tilapia with Maque Choux |
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Prep Time: 12 Minutes Cook Time: 17 Minutes |
Ready In: 29 Minutes Servings: 4 |
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We spiced up a traditional maque choux (pronounced mock-shoe ), a dish from southern Louisiana, and served it with pan-fried fish. Ingredients:
3 ears shucked corn |
1 tablespoon butter |
1/2 cup chopped onion (1/2 small) |
1/2 cup grape tomatoes, quartered |
1/2 cup chopped poblano chile |
1/2 cup chopped celery |
1 garlic clove, minced |
1/2 to 1 teaspoon ground red pepper |
1/2 teaspoon dried thyme |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1/2 cup fat-free, less-sodium chicken broth |
4 (6-ounce) tilapia fillets |
1 tablespoon olive oil |
Directions:
1. Cut kernels from ears of corn in a medium bowl to catch juices.
2. Melt butter in a large skillet over medium heat. Add corn, onion, and next 4 ingredients; cook 4 minutes, stirring occasionally. Stir in red pepper, thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and chicken broth. Bring to a simmer, and cook 3 minutes. Remove corn mixture from pan; set aside, and keep warm.
3. Wipe pan clean with a paper towel. Sprinkle fish with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat oil in pan over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
4. Spoon maque choux onto plates; top with fish.
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