Cheese-crusted Fish With Creamy Corn Grits


1/4 cup flour
1/2 cup egg substitute (or 2 large eggs, beaten)
2 cups crunchy cheese-flavored corn snacks
large zip-top bag
1 cup panko bread crumbs
2 teaspoons dried parsley flakes
1/2 teaspoon ground coriander
1/4 teaspoon pepper
4 firm, white fish fillets (like tilapia or cod), 20–24 oz; thawed
2 tablespoons canola oil

1 (14.75-oz) can cream-style corn
2 1/2 cups water
2 tablespoons unsalted butter
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup plain yellow corn meal
1/2 cup shredded sharp Cheddar cheese

2 lb fresh Swiss or rainbow chard (rinsed)
1 tablespoon extra-virgin olive oil
1/3 cup pre-diced red onions
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1/4 cup raspberry (or savory-flavored) vinaigrette


Cheese-Crusted Fish With Creamy Corn Grits

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