Cornmeal-Crusted Tilapia Salad

  • AlexandriaCook Posted: 01/03/09
    Worthy of a Special Occasion

    WOW! What an amazing way to cook tilapia- drenched in cornmeal, and pan fried. Not greasy at all , and it's very nice and golden. I have tried several other tilapia recipes, but this one is the best one yet! Fast and easy. My husband and 4-year-old loved it. I did not place it in the salad. I served it with couscus and steamed broccoli.

  • RitasKitchen Posted: 06/01/09
    Worthy of a Special Occasion

    This recipe was really light & refreshing. Its a great summer meal. The mixture of the ingredients with the dressing was perfect. Added a little extra mustard to the dressing. The tilapia went well with the salad...I recommend using the salad recipe instead of one's own as the flavors really worked well together.

  • steponme Posted: 06/03/11
    Worthy of a Special Occasion

    Since this is a salad I'm giving it 2 stars because the dressing is very bland (the dressing has potential). The only change I made was I did not use flour in my breading (breading becomes a little soggy with addition of flour to fish), instead I used all cornmeal. Everything else was great; but dressing needs work.

  • LFSCHWARZ Posted: 07/07/11
    Worthy of a Special Occasion

    My husband and I make this recipe regularly. The dressing is wonderful but we usually reduce the amount of oil by about 1/2 to make it more flavorful and the oil less over-powering. It is probably not the best meal for week days unless you have completed the chopping prep ahead of time. Great recipe.

  • sweetkiwi Posted: 05/22/12
    Worthy of a Special Occasion

    Fish was moist and cooked perfectly with this technique, although the breading didn't add a ton of flavor. Salad combination of toppings and dressing is great. I did add avocado to go with the tex-mex theme and it was a nice addition. I'm not sure how the dressing wouldn't be strong enough since it is essentially 50/50 lime juice and oil with some salt and dijon. Thought the balance of flavors was delicious.


More From Cooking Light