Parmesan Crusted Tilapia with Summer Creamed Corn and Lemon SautéedSpinach

Parmesan Crusted Tilapia with Summer Creamed Corn and Lemon Sautéed Spinach
Originally uploaded by c3howe

I entered this recipe into a contest. I had come up with a recipe that served a family of 4 and included Tilapia...oh AND it had to all cost less than $15!!

Parmesan Crusted Tilapia with Summer Creamed Corn and Lemon Sautéed Spinach
-4 ears of Fresh Corn $.80
- 4 TBS Butter
- ¼ Cup Heavy Cream $1.00
-4 TSP Salt
- 3 TSP Black Pepper
- 2 TBS Green Onions chopped on an angle $.50
- 1 lb Tilapia, enough for 4 fillets $6.64
- 2 TSP Creole Seasoning
- 4 TBS Grated Parmesan Cheese $2.50
- ¼ Cup Canola Oil
- 1 TBS Extra Virgin Olive Oil
- 1 6oz Bag of Baby Spinach $2.50
- 2 Garlic Cloves minced $.26
- ½ Lemon Juiced  $.40
 
1. Cut the tip off of the husked corn for stability. In a large mixing bowl, place the cob in the bowl and in a vertical position remove the tops of the kernel with a knife. After all the kernels have been removed, use the backside of the blade to scrape any remaining pulp and milk off the cob. On medium heat, melt 2 TBS of butter and add corn. Sautee for 10 minutes or until corn becomes tender then add ¼ cup of heavy cream, 2 TSP of salt and 1 TSP of fresh cracked pepper. Let mixture reduce for 5 minutes on medium. Mix in 2 TBS of green onions and turn to low heat while the fish is started.
2. Pat the tilapia fillets dry and season with 1 TSP salt, 1 TSP pepper and 2 TSP Creole seasoning. Sprinkle the top of one fillet with 1 TBS of parmesan cheese and gently press onto fish so it sticks. Repeat to the other 3 fillets. Heat 2 TBS of butter with ¼ cup of canola oil in a large non-stick skillet over medium-high heat. Once the butter starts to bubble add the fillets parmesan side down for 3 minutes and flip. Cook the fish for another 2 minutes or until fully cooked.
3. In another medium skillet, on high heat add 1 TBS of extra virgin olive oil and 1 bag of baby spinach leaves and season with 1 TSP of salt and pepper. Add 2 cloves of minced garlic on top of the spinach so it does not burn and sauté until spinach is wilted about 3 minutes. Turn off heat and squeeze half of a lemon juice on to spinach. *Make sure you add the lemon last because it can turn the spinach brown if it’s added too early. Serve immediately and enjoy!!!!