Continuing on the fish meal experiments. This recipe is from Martha Stewart.
It was tasty but very heavy and made a bit more of a mess than I wanted to deal with. I also think it would be better if I had made some veggies to go with it. I forgot to separate the thick part from the thin part of the fish so the edges were a bit overcooked so that the middle part would be cooked.
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Cornmeal Crusted Tilapia
serves 4
1/3 cup yellow cornmeal
2 teaspoons paprika
Coarse salt and ground pepper
4 (6 to 8 ounces each) skinless tilapia fillets
3 tablespoons olive oil
1/2 cup prepared tomato salsa
In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper.
2 teaspoons paprika
Coarse salt and ground pepper
4 (6 to 8 ounces each) skinless tilapia fillets
3 tablespoons olive oil
1/2 cup prepared tomato salsa
In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper.
Separate fillets into thick and thin sides.
Dredge each piece in cornmeal mixture, patting it on to coat completely.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high.
Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones.
Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Repeat with remaining oil and fish. Serve with salsa.
