Pan-Fried Tilapia with Maque Choux

Name: Pan-Fried Tilapia with Maque Choux
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 4
Cuisine: Cajun, Creole
Ingredients: 1 teaspoons black pepper, divided; 1 Tbsp butter; 118 milliliters chopped celery; 1 teaspoons dried thyme; 3 ears shucked corn; 118 milliliters fat-free, less-sodium chicken broth; 1 garlic clove, minced; 118 milliliters grape tomatoes, quartered; 1 teaspoons ground red pepper; 1 Tbsp olive oil; 118 milliliters chopped onion (1/2 small); 118 milliliters chopped poblano chile; 1 teaspoons salt, divided; 680 grams tilapia fillets

Pan-Fried Tilapia with Maque Choux might be just the main course you are searching for. This recipe serves 4. One serving contains 298 calories, 37g of protein, and 10g of fat. It is a good option if you're following a gluten free diet. A mixture of ground pepper, butter, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 29 minutes.

Instructions

Cut kernels from ears of corn in a medium bowl to catch juices.

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Corn On The Cob

Equipment you will use

Bowl

Melt butter in a large skillet over medium heat.

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Butter

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Frying Pan

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.

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Chicken Broth

Black Pepper

Red Pepper

Onion

Thyme

Corn

Salt

Remove corn mixture from pan; set aside, and keep warm.

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Corn

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Frying Pan

Wipe pan clean with a paper towel.

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Paper Towels

Frying Pan

Sprinkle fish with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

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Black Pepper

Fish

Salt

Heat oil in pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

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Fish

Spoon maque choux onto plates; top with fish.

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Fish

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

1teaspoons

black pepper, divided 1Tbsp

butter 118milliliters

chopped celery 1teaspoons

dried thyme 3

ears shucked corn 118milliliters

fat-free, less-sodium chicken broth 1

garlic clove, minced 118milliliters

grape tomatoes, quartered 1teaspoons

ground red pepper 1Tbsp

olive oil 118milliliters

chopped onion (1/2 small)118milliliters

chopped poblano chile 1teaspoons

salt, divided 680grams

tilapia fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.