Tilapia with Corn & Leek Cream

This rich and delicious leek and corn cream can be made a day in advance and heated on the stove the day of after you cook your fish.  The secret to great fish is to cook with a generous amount of oil over screaming hot heat - this will help keep it from sticking.  And watch out: fish cooks quick so it won't take you away from your guests for long!

Tilapia with Leek & Corn Cream

Ingredients

• 1/4 cup avocado oil (maybe more)
• 6 tilapia fillets
• 3 medium leeks, rinsed and sliced
• 4 cups corn, fresh or frozen
• 1 cup sherry
• 2 cups cream
• Salt & pepper, to taste

Serves 6
Cook time: 45 minutes

Heat a large skillet over high heat; add oil and let come to a shimmer (there needs to be about 1/8" of oil, which is why you may need more depending on the size of your skillet.  Pat your fish dry on both sides and salt and pepper.  Carefully add tilapia fillets to skillet - this will probably take two batches for 6 fillets.  Pan fry tilapia on each side - they are ready to flip when they easily release from the bottom of the pan.  Once seared, remove and cover with foil.
Pour off about half of the oil and sautee your leeks until softened and beginning to brown around the edges.  Then add your corn and let it cook until it starts to get a little color on it.
Deglaze with the sherry and allow the alcohol to cook off.  Add the cream and allow to cook for at least 20 minutes, stirring often to prevent it from sticking or getting gloppy in spots; this should be a fairly loose sauce, it's not creamed corn.  Wait until the end to salt and pepper, to taste.
To serve: lay tilapia on a bed of leek and corn cream and put a spoonful of the mixture on top too.