Ali... this one is for you!!
Summer is around the corner and if you're anything like me, I always make fresh corn on the cob. The trouble is that there are always lots of uneaten ears leftover. I have a delicious solution! Strip those ears with a sharp knife and use the kernels for this recipe!  

Tilapia with Radicchio

3 tbs extra virgin olive oil
4 shallots, sliced
2 heads of radicchio, thinly sliced
2 cups of corn, approximately 4 ears (may substitute with frozen as well)
6 tilapia fillets
4 tbs vegetable oil
1/2 cup Wondra four
1/2 cup Panko bread crumbs
salt and pepper

Lemon Dressing

zest of 1 lemon
juice of 2 lemons
1/2 cup chopped Italian parsley
4 cloves garlic
1 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup extra virgin olive oil

1. In a large skillet over medium heat add olive oil. Heat and add shallots, cooking until they are slightly golden around the edges. Turn the heat up to medium high and add corn. Cover the skillet with a lid and cook the corn undisturbed until it carmelizes, about 5 minutes.
2. Add radicchio and saute until softens, about 5 minutes. Season with salt and pepper.
3. Pour vegetable oil in a large frying pan and heat over medium high heat. Meanwhile, salt and pepper tilapia, and dredge it in combined Wondra and Panko bread crumbs. Fry until they are browned and crispy, about 3 minutes per side.
4. While the fish is frying ( you can do this ahead of time),  pour all the lemon dressing ingredients, except the olive oil, in a blender and while blender is running, pour in olive oil slowly, until well combined. Season with salt and pepper to taste.
5. To assemble, spoon corn/radicchio mixture in the center of a plate, top with fillet and drizzle lemon dressing over the top. Serve immediately.

Weekly tip: Grill an unexpected vegetable like fennel, escarole or radicchio. To grill fennel, cut off        fronds and stalks. Cut the remaining bulb in half lengthwise, and remove the core making an upside down "V" cut. Slice 1/2" thick and drizzle with extra virgin olive oil, salt and fresh cracked black pepper. Grill on high heat until browned well on both sides, but still a little firm in center, about 3 minutes each side. Can be served hot or room temperature. It's delicious in a salad! To grill escarole or radicchio, take off outer leaves and discard. Quarter each head, keeping the core in tact. Season the same as fennel and grill to your taste. I like it not too wilted, but with dark grill marks. This is great for a summertime side dish or with a vinaigrette drizzled over the top.