The Recipes

Blackened Fish with Creamed Corn

I surprisingly found a decent ear of corn, so this seemed a good call.  You can easily swap in frozen corn.

Blackened Fish with Creamed Corn


- 1 fish fillet, either tilapia or cod
- 2 T. blackening seasoning (feel free to make your own combination of dried herbs)
- 1 ear of corn, kernels removed and cob reserved
- splash of chicken or vegetable stock
- splash of almond milk
- 1 clove of garlic, minced
- 1/4 small yellow onion, diced
- 1/2 jalapeno, seeded and diced
- olive oil
- 1 T. of butter
- salt
- pepper
- 1/2 lemon

In a small skillet, heat a light layer of olive oil.  Add the onion and jalapeno, season with salt, and let them sweat for 4-5 minutes.  Add the garlic and stir a minute longer.  Add in the corn kernels, stir, and nestle the cob down into the corn.  Add the stock and milk and season with salt and pepper.  Let it simmer.

In a second skillet, heat 1 T. of olive oil and 1 T. of butter.  Season the fish liberally with the seasoning, patting it into the fish.  Add it to the skillet and cook for 4-5 minutes on the first page and 3-4 minutes on the second side - just until cooked through.

Discard the corn cob and plate the corn.  Lie the fish over the top.  Squeeze the lemon over the top.