Sautéed Tilapia with Creamed Corn and Chives

Creamy, garlic-Parmesan corn is a quick side to flaky tilapia.

Serves

4
Prep Time
15 min.
Cook Time
10 min.

Creamy, garlic-Parmesan corn is a quick side to flaky tilapia.

Ingredients
4 fresh or frozen skinless tilapia fillets (1 to 1 1/2 lb.) ¼ tsp. black pepper 2 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, drained ⅔ cup half-and-half ½ cup grated Parmesan cheese 2 cloves garlic clove, minced 1 Tbsp. olive oil 1 Tbsp. chopped chives
Directions
  1. Thaw tilapia, if frozen. Rinse tilapia; pat dry with paper towels and sprinkle with pepper. Set aside.
  2. Combine 1 can of corn, half-and-half, cheese and garlic in a blender. Cover and blend until nearly smooth.
  3. Heat oil in a 12-inch skillet over medium-high heat. Cook tilapia 4 to 6 minutes or until tilapia flakes when tested with a fork, turning once. Remove from skillet; cover and keep warm.
  4. Add blended corn mixture and remaining can of corn to skillet. Cook and stir over medium heat 3 to 4 minutes or until heated through. Serve corn with tilapia fillets. Sprinkle with chives.
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