Cornmeal-Crusted Tilapia with Tomatillo Salsa

Roasted potatoes move nicely with the tilapia fish. Toss 6 cups quartered purple potatoes with 1 tablespoon olive oil and half teaspoon kosher salt. set up potato aggregate in a fair layer on a baking sheet, and bake at four hundred° for forty mins or until smooth, turning as soon as. Toss potatoes with 1/four cup chopped fresh flat-leaf parsley. upload steamed inexperienced beans to spherical out the plate.

Cornmeal-Crusted Tilapia with Tomatillo Salsa
Cornmeal-Crusted Tilapia with Tomatillo Salsa


  • Salsa:
  • 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
  • Fish:
  • 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

How to Make It

Step 1

To prepare salsa, combine the first 6 ingredients in a blender; process until smooth. Set aside.

Step 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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