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Cornmeal-Crusted Tilapia
with Cajun-Style Corn Maque Choux
30 MIN
2 Servings
From the Test Kitchen
We’re paying homage to the Cajun cuisine of Louisiana (known for its liberal use of bold, piquant spices) by serving crispy tilapia with our take on classic maque choux—a colorful side dish brimming with fresh summer corn, peppers, and traditional spices.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories480 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Tilapia Fillets
- 1 Poblano Pepper
- 2 Scallions
- 2 cloves Garlic
- 2 ears Of Corn
- 2 stalks Celery
- 1 Tbsp Mirin
- ½ cup Cornmeal
- ¼ cup Buttermilk
- 2 Tbsps Vegetable Demi-Glace
- ½ cup Plain Nonfat Greek Yogurt
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1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & season the yogurt:
Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Medium dice the celery. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced white bottoms of the scallions, chopped garlic, and sliced pepper. In a separate bowl, combine the yogurt, half the spice blend, and 2 tablespoons of water; season with salt and pepper.
2
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared corn and celery in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the prepared pepper mixture; season with salt, pepper, and the remaining spice blend. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the demi-glace. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the mirin. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
3
Coat the fish:
While the vegetables cook, pour the buttermilk (shaking the bottle before opening) into a large bowl; season with salt and pepper. Place the cornmeal on a large plate; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned buttermilk (letting the excess drip off), then in the seasoned cornmeal (pressing to adhere). Transfer to a separate plate.
4
Cook the fish & serve your dish:
In the same pan, heat 2 1/2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. Serve the cooked fish over the cooked vegetables. Top the fish with the seasoned yogurt. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & season the yogurt:
Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Medium dice the celery. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced white bottoms of the scallions, chopped garlic, and sliced pepper. In a separate bowl, combine the yogurt, half the spice blend, and 2 tablespoons of water; season with salt and pepper.
2
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared corn and celery in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the prepared pepper mixture; season with salt, pepper, and the remaining spice blend. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the demi-glace. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the mirin. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
3
Coat the fish:
While the vegetables cook, pour the buttermilk (shaking the bottle before opening) into a large bowl; season with salt and pepper. Place the cornmeal on a large plate; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned buttermilk (letting the excess drip off), then in the seasoned cornmeal (pressing to adhere). Transfer to a separate plate.
4
Cook the fish & serve your dish:
In the same pan, heat 2 1/2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. Serve the cooked fish over the cooked vegetables. Top the fish with the seasoned yogurt. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs