Parmesan and Pepper Crusted Tilapia with Cherry Tomato-Basil Sauce

So you'd think that a girl that writes (or rather attempts to write) a food blog would like all sort of cuisine.
 I usually live by one culinary rule:
 If it lived in water when it was alive, I won't like to eat it when it's dead.

Which always brings up a load of questions, not limited to the following:
But what about shrimp?
Not even lobster?
Have you tried [enter "mild" fish of choice]
Did you have it seasoned with Old Bay? It's not the same without it (That only gets asked here in what I refer to as "The Land No One Should Ever Know About" aka Southern Maryland)
Yes and it sucked.
See above answer.

So, I can understand your surprise because a) I made a tilapia dish and b) I actually LOVED it.  Perhaps I should give these creatures of the sea another chance.

But if you think I'm going to try this again, you're gravely mistaken.  (That's how they eat them's completely disgusting....)

Recipe from Rachael Ray Magazine
How Long Is This Gonna Take:
about 30-40 minutes

What You'll Need:
For The Glaze
1/2 cup Balsamic Vinegar
2 tbsp Brown Sugar

For The Sauce
2 tbsp EVOO
2 cloves Garlic, minced
1/4 cup Red Onion, finely chopped
1 pint Cherry Tomatoes, halved
1 tsp Dried Basil

For The Fish
2/3 cup Cornmeal
1/4 cup Grated Parmesan
1 tsp Ground Black Pepper
EVOO, for frying
4- 8oz Halibut Filets (I used Tilapia instead)

What To Do:
1.  In a small, non-stick skillet, reduce balsamic and brown sugar until syrupy.  Set aside until ready to use.  Meanwhile, heat EVOO in a large skillet over medium heat.  Add garlic and onion and stir for a few minutes.  Then add tomatoes and basil and season with S&P.  Cook until the tomatoes start to break down, about 10-15 minutes.   
2.  While the tomatoes cook, mix together the cornmeal, parmesan, and pepper.  Coat the filets on both side with cornmeal mixture.  Heat a thin layer of oil in a large, non-stick skillet over med-high heat.  Cook fish until crispy, turning once, for about 4 minutes on each side.  Top with balsamic glaze and tomato "sauce".

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