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Cornmeal-Crusted Tilapia with Salsa


Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2006


  • 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
  • Spicy Black Beans, (optional)
  • 1/2 cup prepared tomato salsa


  1. 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.

  2. 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. Wipe skillet with a paper towel. Repeat with remaining oil and fish. Serve with Spicy Black Beans, if desired, and salsa.

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