4 - 6 servings
1 1/2 pounds tilapia fillets
2 tablespoons Hill Country Fare Vegetable Oil, divided
1/2 cup plus 2 tablespoons H-E-B Whipping Cream
1 lemon, for zest and juice
1 teaspoon dried Morton & Bassett Thyme Leaves
1 teaspoon, each: Morton & Bassett Salt and Ground Black Pepper
1/2 cup Hill Country Fare Enriched Yellow Cornmeal
Grate rind of lemon for 2 teaspoons zest. Combine zest, thyme, salt and pepper in a shallow bowl; remove 2 teaspoons mixture from bowl. Set aside and reserve for sauce in step
Blend cornmeal with remaining zest mixture for breading. Brush fillets on both sides with 2 tablespoons cream; turn fillets in breading mixture to coat both sides. Squeeze lemon to make 2 tablespoons juice and set aside for sauce in step
Heat 1 tablespoon oil in a large nonstick skillet over Medium-High heat 3 minutes or until very hot but not smoking. Cook fish in 2 batches, 2 to 3 minutes per side, or until golden brown and fish just begins to flake when tested with a fork. Add 1 tablespoon oil to skillet between batches. Remove fish to a plate.
Reduce heat to Medium. Wroking quickly, add lemon juice and reserved zest mixture to hot skillet; scrape bottom of skillet to loosen and stir in browned bits left in bottom. Add 1/2 cup whipping cream; stir to blend and simmer 1 minute or until thickened slightly. If sauce is thicker than desired, thin with milk or additional cream. Spoon sauce over fillets and serve immediately.
No Nutritional Information Available