Pan-Fried Tilapia with Maque Choux

Ingredients

• 0.5 teaspoon pepper black divided
• 1 tablespoon butter 
• 0.5 cup celery chopped
• 0.5 teaspoon thyme leaves dried
• 3  ears shucked corn 
• 0.5 cup less-sodium chicken broth fat-free
• 1  garlic clove minced
• 0.5 cup grape tomatoes quartered
• 0.5 teaspoon ground pepper red
• 1 tablespoon olive oil 
• 0.5 cup onion chopped ()
• 0.5 cup poblano chile chopped
• 0.5 teaspoon salt divided
• 24 ounce tilapia fillets 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Cut kernels from ears of corn in a medium bowl to catch juices.
2. Melt butter in a large skillet over medium heat.
3. Add corn, onion, and next 4 ingredients; cook 4 minutes, stirring occasionally. Stir in red pepper, thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and chicken broth. Bring to a simmer, and cook 3 minutes.
4. Remove corn mixture from pan; set aside, and keep warm.
5. Wipe pan clean with a paper towel.
6. Sprinkle fish with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
7. Heat oil in pan over medium-high heat.
8. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
9. Spoon maque choux onto plates; top with fish.