Cornmeal-Crusted Tilapia with Salsa
Tilapia is a delicious freshwater fish that has been a food staple in Africa for centuries. Because it is so easy to raise on fish farms, it is now widely available in the United States. It cooks up very quickly on the stove.
- 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
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. 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.