Part 3 of 5 of my $13.00 a day dinner plan, Blackened Tilapia with Sweet Potato and Corn Hash with Smoked Beurre Blanc Sauce

This meal was only able to be put together because I already had sweet potatoes in the fridge. The other items where fresh chives and my all time favorite butter. Everything else was purchased as a part of the meal with a total price tag of $12.10. This by far was biggest surprise of them all, but I must say the challenges are getting harder and harder, but who doesn't like a little challenge in there life.

5 tsp smoked paprika
2 tsp paprika
1 tsp dried Italian seasoning
1 tsp Cajun seasoning
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp garlic powder
1 tsp onion powder
2 lbs of tilapia fillets
Salt and pepper to taste
1 cup of melted butter
oil for sautéing
3 cups of diced sweet potatoes
1 cup of diced onion
1 cup of diced bell pepper
2 cups frozen sweet corn
1 Tbsp butter
pinch of sugar
2 Tbsp chives
2 Tbsp chicken broth
2 tsp lemon juice
3 Tbsp heavy cream
4 Tbsp butter
1 tsp smoked paprika
salt and pepper to taste
pinch of sugar

Pre-heat the oven to 400 degrees, cover two sheet pans with parchment or aluminum foil and spray with cooking spray. Combine dry spices in a small bowl and mix well set aside. Season one side of the fish with salt and pepper, flip it and place on a plate and brush it with melted butter, then season the fish with the blackening mix. It is a good ideal to hold on to spice containers (shakers) to mix your own personal spice mix. Heat a large skillet over medium high heat adds about 2 tablespoons of oil to the skillet. Start sautéing the fish in the hot pan for about 1-2 minutes to allow a crust to form, do not move the fish in the pan allow it to develop a crust. Remove the fish from the skillet and place on the sheet pan. Continue until all the fish is done, set aside.
Place the chopped sweet potatoes in the microwave for 4-5 minutes, heat another skillet over medium heat add 2 tablespoon of oil you may need to add oil as you go. Place a small amount of potatoes in the pan roughly a 1 1/2 cups per batch sauté until slightly charred keep the potatoes moving in the pan to prevent burning. Remove from the pan and place on the sheet pan, when they are all on the place in the oven on the top rack for 12-15 minutes. At the half way point stir the potatoes and season with salt and pepper.
At the 3 or 4 minute mark add the fish to finish cooking in the oven. In the same sauce pan that you cooked the fish in add the broth, lemon juice, heavy cream over medium low heat whisking constantly. Scrape any bit stuck to the bottom to add flavor to the sauce. Add a pinch flour and keep whisking add a little water to thin out if it gets to thick, add the butter a tablespoon at a time and whisk until incorporated. Finish off the sauce with the smoked paprika and salt and pepper to taste. By this time the potatoes and the fish should be done, remove from the oven. To serve mound the potatoes in the center of the plate, top with the fish and ladle the sauce around the plate. End the plating off with a little bit of chives over the fish. This meal was really put together with the addition of some kitchen staples that is essential how this meal got put together. This was a meal that came out to a grand total of $12.10 which is about $1.73 per plate. Don't skimp on the sauce it brings the whole meal together, the smokiness of the sauce ties in with the blackened fish and sweet potatoes. For a Budget Cooking Chef that means everything.