Bland, bland and bland. Great idea but the salad had no flavor and the tilapia needed more seasoning as well. Nice crust on the tilapia though. Only make if you plan to experiment on making it with some flavor.
Cornmeal-Crusted Tilapia with Squash Salad
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Total: 18 Minutes
- Calories: 348
- Fat: 14.5g
- Saturated fat: 2.5g
- Monounsaturated fat: 8g
- Polyunsaturated fat: 3.2g
- Protein: 38g
- Carbohydrate: 17g
- Fiber: 2g
- Cholesterol: 87mg
- Iron: 2mg
- Sodium: 478mg
- Calcium: 62mg
- 1 medium zucchini (about 8 ounces)
- 1 large yellow squash (about 8 ounces)
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cumin seeds, toasted and crushed
- Dash of sugar
- 1 ounce queso fresco, crumbled (about 1/4 cup)
- 4 (6-ounce) tilapia fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg white, lightly beaten
- 1/3 cup yellow cornmeal
- 1 tablespoon all-purpose flour
- 2 tablespoons canola oil
- 1. To prepare salad, shave zucchini and yellow squash thinly with a vegetable peeler to equal 2 cups each. Combine lime juice and next 5 ingredients (through sugar) in a medium bowl, stirring with a whisk. Add zucchini mixture, tossing to coat vegetables. Sprinkle with cheese. Set salad aside.
- 2. To prepare tilapia, pat fish dry with a paper towel. Sprinkle fillets evenly with 1/2 teaspoon salt and pepper. Place egg white in a shallow dish. Combine cornmeal and flour in another shallow dish. Dip each fillet in egg white, and dredge in cornmeal mixture, shaking off excess.
- 3. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Top fillets with salad.
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