Prep Time
25 Mins
Cook Time
25 Mins
Yield
Makes 4 servings

This recipe, developed by our Test Kitchens, shows the versatility and creativity of sautéing.

How to Make It

Step 1

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add corn, onion, and peppers; sauté 6 to 8 minutes or until tender. Stir in salt and pepper; spoon onto serving dish, and keep warm.

Step 2

Combine flour, cornmeal, and Creole seasoning in a large shallow dish. Dip fillets in buttermilk, and dredge in flour mixture.

Step 3

Melt remaining 1 tablespoon butter with oil in skillet over medium-high heat. Cook fillets, in batches, 2 to 3 minutes on each side or until golden. Remove and arrange over vegetables.

Step 4

Add cream to skillet, stirring to loosen particles from bottom of skillet. Add chopped basil, and cook, stirring often, 1 to 2 minutes or until thickened. Serve sauce with fillets and vegetables. Garnish, if desired.

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