Polenta Crusted Tilapia with an Avocado Corn Salad
Serves 4

This is one of those recipes that can literally turn around a loved one's life...picture this, Johnny has just had a day steeped in pubescent angst with the never ending struggle of building his "profile" to someday get into a good school..."What's for dinner Mom"..."Oh, I just got a pizza Sweetie"..."Heck, if she doesn't care I guess I'll just take it easy myself" Johnny later became a getaway driver for a local bank heist and is serving 7 years in a State Penitentiary . And you don't want to hear what happen to Jane...this is easy and delicious and "Johnny" approved

Ingredients
1 cup instant polenta...yes Metro carries this and is your one stop store, complete with produce and massage oils...really? Ok you have to know a secret handshake for that one
1½ teaspoons of finely grated lemon zest
3 tablespoons of grated Romano or Parmesan Cheese
¼ cup flour
¼ cup olive oil
4 Tilapia Fillets 6 to 8 ounces each
Salt and pepper
2 ears of leftover Corn or if off season you can use canned or frozen corn (approximately 1½ cups)
1 pint of Cherry or Grape Tomatoes halved
1 avocado, pitted, peeled and diced
1 English (Hot House) Cucumber peeled and diced into ½ inch pieces
3 tablespoons of fresh chopped cilantro
The juice of 1 lime
½ teaspoon of lime zest

How it's done
In a pie plate, combine the polenta, lemon zest, Romano cheese and flour in a bowl and season the mixture with salt and pepper. Next brush the Tilapia on both sides with 1 tablespoon of oil, then roll the fish in the polenta mixture. Place on a cookie sheet and refrigerate for 10 to 15 minutes.
To make the Avocado Corn Salad combine the corn, tomato, avocado, cucumber, cilantro, lime juice, lime zest and 1 tablespoon of remaining oil in a bowl. Toss gently to combine and season to taste with salt and pepper; set aside
Finally heat remaining olive oil in a non-stick frying pan to a medium high heat. Add the Tilapia to the pan and cook for 2 to 3 minutes each side until golden.
To serve transfer the cooked fillets to four plates and spoon over Corn Salad. Serve with lime wedges and warmed tortillas and the loving knowledge that you just saved a life...possibly your own little Chef.
Dear [email protected],