Broiled Tilapia Parmesan, Creole Corn, and Lemon Almond Jasmine Rice

Sometime today I decided to cook the last of our frozen Tilapia but wanted to do something different instead of just baking. After surfing the net for a few, I found Broiled Tilapia Parmesan at All Recipes. The 800+ reviews caught my attention and after reading a few pages of the reviews, I decided to make this dish. And it helped that I had all the ingredients at home. The fish is broiled for 2 minutes, flipped and broiled for 2 more minutes. The fish is removed from the oven and the parmesan mixture is spread over each fillet, then broiled for another 2 to 3 minutes. Ron and I both agreed the fish was very flavorful every place the spread covered the fish. This dish had a nine minute cooking time. After looking to no avail for a suitable corn dish to compliment the fish and that would use ingredients I had on hand, I created a recipe I call "Creole Corn." It compliment the fish well and only took 11 minutes to cook. Also, I made a rice dish adapted from a recipe I've had about 10 years. I call it "Lemon Almond Jasmine Rice." When you taste it the flavor of lemon immediately wraps around your tongue enticing you to continue on through the crunch of the almonds and finish off with the flavors of the parsley and chives. This dish took 35 minutes to cook but it was well worth it. Menu Twenty-Six for 2006: Broiled Tilapia Parmesan Creole Corn Lemon Almond Jasmine Rice 3 new recipes today 18 new recipes for 2006 Print-Friendly Recipe: Broiled Tilapia Parmesan Creole Corn Lemon Almond Jasmine Rice Creole Corn *Note: If you would like to serve over rice, do not drain the tomatoes and add about 1/2 to 1 can of water depending on how much juice you'd like. Ingredients: 1 tablespoon olive oil 1/2 cup red onion, diced 1 teaspoon garlic, diced 1 (14 oz) can whole kernel corn, drained (or 2 cups fresh or frozen corn kernels) 1 (14 oz) can diced tomatoes, drained (or 1 medium tomato, chopped) 1 (4 oz) can diced green chiles (or 1 jalapeno pepper, diced) 1/2 teaspoon crushed red pepper flakes (more or less season to your taste) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: 1. Heat oil in skillet over medium heat. 2. Add red onion, garlic and corn. 3. Cook until onion is tender, about three minutes, stirring occasionally. 4. Add tomato, green chiles, crushed red pepper, salt and ground black pepper. 5. Cook, stirring occasionally until heated through. (I always taste the corn to see if it is done to my liking - some people like it crunchy, some like it limp, just cook to your liking.) Total Cooking Time: about 11 minutes (if all ingredients are ready to go) Yields: 6 servings Lemon Almond Jasmine Rice Ingredients: 1/4 cup red onion, finely chopped 1/2 cup jasmine rice, uncooked 1/4 cup butter 1 can cream of celery condensed soup 3/4 cup cold water 1 TBSP lemon juice (if you don't like a strong lemon flavor, don't add as much - remember you can always add more later) 1 tsp dried chives 1 tsp dried parsley flakes 1 chicken bouillon cube 1/4 cup slivered almonds (you may want to toast beforehand) Instructions: 1. In a skillet over medium heat add butter, onion, and rice cooking until rice has browned, about five minutes. 2. Add the rest of the ingredients; bring to a boil (takes about five minutes to begin boiling). 3. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. 4. Remove from heat and serve.