Well, the potatoes were awesome and the corn gravy was pretty good, but tilapia pan fried with no breading or anything on it isn’t very good. I think if I used my normal breading method and did this again, it would be good, but this recipe is going back into the recipe book and will probably never be touched again. Tilapia with Corn Gravy and Sour Cream Mashed Potatoes Makes 4 servings – 10 WW Points each
Ingredients 2 large baking potatoes (about 1.5 pounds), peeled and cut into large chunks 1 tablespoon extra-virgin olive oil 4 slices turkey bacon, finely chopped 1 onion, finely chopped 2 ribs celery from the heart with leaves attached, finely chopped 3 sprigs thyme 3 ears fresh corn, kernels scraped from the cob, or one 10-ounce box frozen corn kernels ¼ red bell pepper, finely chopped Salt and black pepper Hot pepper sauce 2 tablespoons flour 1 cup chicken broth 1 cup milk ½ cup sour cream 3 tablespoons snipped fresh chives Four 6 ounce tilapia fillets 2 tablespoons finely chopped fresh parsley
Preparation In a large pot of salted water, bring the potatoes to a boil. Cook until tender, 12 to 15 minutes. Drain and return to the dry pot.
While the potatoes are working, in a medium saucepan, heat 1/2 tablespoon EVOO over medium-high heat. Add the bacon and cook for 3 minutes. Add the onion, celery and thyme and cook until softened, 5 minutes. Add the corn and bell pepper; season with salt, black pepper and hot sauce. Cook for 3 minutes. Add the flour and stir for 3 minutes. Add the chicken broth and milk and reduce slightly, 2 minutes.
Mash the sour cream and chives into the potatoes; season with salt and pepper. Cover to keep warm.
In a large nonstick skillet, heat the remaining 2 tablespoons EVOO over medium-high heat. Season the tilapia with salt and pepper, add to the skillet and cook until golden, turning once, about 7 minutes total.
Serve the tilapia with the corn gravy and potatoes; top with parsley.