Tuesday, June 7, 2011

Cornmeal Crusted Tilapia with Salsa

Yesterday I shared a recipe for roasted tomato salsa. I had made this over the weekend and now I want to use it up as it only keeps in the refridgerator for 3 days.

That is where today's recipe comes in.

Cornmeal Crusted Tilapia with Salsa(also inspired by Martha Stewart)
1/3 cup yellow cornmeal
2 teaspoons paprika
salt and pepper to taste
4 tilapia fillets (6 to 8 ounces each)
3 tablespoons olive oil
1/2 cup salsa
1. Combine the cornmeal and paprika together in a shallow dish. Season to taste with salt and pepper.
2. Cut the tilapia fillets into thin and thick sections*. Dredge each piece in the cornmeal mixture. Set aside.
3. Heat 1 tablespoon of the olive oil and cook the fish on both sides until brown and firm. About 2 minutes for the thin slices and 4 minutes for the thicker ones. Remove to a serving dish and season with salt, then cover, loosely with foil, to keep warm.
4. Add more oil as necessary and cook the rest of the fish.
5. Serve with the salsa.

*You will notice that the tilapia has a thin side and a thicker side. Using your kitchen shears you can just cut it right down the middle.

You'll find that this dish goes together pretty quickly so it's a great choice for a hurried weeknight.

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