Cornmeal-Crusted Tilapia with Salsa

Prep Time:
35 mins
Total Time:
35 mins

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


  • 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)

  • ½ 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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