4 servings (serving size: 1 fillet and about 1/4 cup salsa)
Photo: Randy Mayor; Styling: Cindy Barr
1/2 cup fresh cilantro leaves
1/2 cup chopped onion
1 tablespoon fresh lime juice
2 serrano chiles, seeded and coarsely chopped
1 (11-ounce) can tomatillos, drained
1 garlic clove, minced
1/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon water
1 large egg white
4 (6-ounce) tilapia fillets
3/4 teaspoon salt
1/2 teaspoon chili powder
1 tablespoon olive oil
How to Make It
To prepare salsa, combine the first 6 ingredients in a blender; process until smooth. Set aside.
To prepare fish, combine flour and cornmeal in a shallow dish. Combine 1 tablespoon water and egg white in a shallow dish, stirring well. Sprinkle both sides of fish evenly with salt and chili powder. Heat oil in a large nonstick skillet over medium-high heat. Dip fish in egg mixture; dredge in flour mixture. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.
I didn't use salt and added the chili powder (and quite a bit more of it than suggested) directly to the cornmeal/ flour combo. It makes for a spicier fish. I agree with others that it needs to cook longer than suggested. I didn't use the salsa. The fish is great all on its own. I served with sweet potatoes and wilted spinach, steamed in a lime, orange, and olive oil vinagrette. I would serve to company but I also make it every couple of weeks.
Wonderful, wonderful, wonderful! Has become a family favorite.
It's also great for a dinner party....but you will have last minute cooking to do.
The salsa is great with chicken and as a dip with chips
We fixed this and were not terribly impressed. The salsa was seriously lacking in flavor. The crust came off the fish too easily. For all the prep work, I expected more. Next time, we will use cornmeal w/black pepper for coating. I would add more garlic, lime juice and maybe a dash of habanero salsa for more taste. The roasted potatoes were a good complement as well as some steamed mixed veggies.
I actually cut back on the amount of spices as they looked excessive, but will add the full amount next time. This is a good, simple tilapia recipe, although the prep time ran longer than expected. I served this with the recommended potatoes and green beans, and added a crisp, slightly sweet white wine. The salsa recipe makes a lot (especially as my husband does not eat salsa) but I've found that it comes in handy for other uses, such as the Smoky Slow Cooker Chili recipe in the same issue.
I can usually eat about 3 bites of fish, even tilapia and I am done for a couple of months. This recipe was so fantastic that I wanted 2nds! It takes a bit longer to cook the fish than stated though. Also, the salsa is great alone as well. We kept scooping it with chips and almost didn't have enough for dinner!
My husband is not fond of fish, but he liked this recipe. I'll certainly make it again and would consider serving it to guests. Maybe even my mother-in-law! I served it with green beans and sliced fresh fruit. Lemon meringue pie for dessert (so much for eating light!). Next time, I'll cut the amount of salsa in half. It tasted great, but made way too much.
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