Cornmeal-Crusted Tilapia with Tomatillo Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Roasted potatoes go well with the fish. Toss 6 cups quartered red potatoes with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Arrange potato mixture in an even layer on a baking sheet, and bake at 400° for 40 minutes or until tender, turning once. Toss potatoes with 1/4 cup chopped fresh flat-leaf parsley. Add steamed green beans to round out the plate. Ingredients:
1/2 cup fresh cilantro leaves |
1/2 cup chopped onion |
1 tablespoon fresh lime juice |
2 serrano chiles, seeded and coarsely chopped |
1 (11-ounce) can tomatillos, drained |
1 garlic clove, minced |
1/4 cup all-purpose flour |
1/4 cup cornmeal |
1 tablespoon water |
1 large egg white |
4 (6-ounce) tilapia fillets |
3/4 teaspoon salt |
1/2 teaspoon chili powder |
1 tablespoon olive oil |
Directions:
1. To prepare salsa, combine the first 6 ingredients in a blender; process until smooth. Set aside.
2. To prepare fish, combine flour and cornmeal in a shallow dish. Combine 1 tablespoon water and egg white in a shallow dish, stirring well. Sprinkle both sides of fish evenly with salt and chili powder. Heat oil in a large nonstick skillet over medium-high heat. Dip fish in egg mixture; dredge in flour mixture. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.
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