Rating: 4 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 4

Roasted potatoes go well with the fish. Toss 6 cups quartered red potatoes with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Arrange potato mixture in an even layer on a baking sheet, and bake at 400° for 40 minutes or until tender, turning once. Toss potatoes with 1/4 cup chopped fresh flat-leaf parsley. Add steamed green beans to round out the plate.

Marcia Smart
Recipe by Cooking Light January 2009

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and about 1/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salsa, combine the first 6 ingredients in a blender; process until smooth. Set aside.

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  • 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.

Nutrition Facts

252 calories; calories from fat 0%; fat 7.1g; saturated fat 1.2g; mono fat 3.3g; poly fat 1.9g; protein 28.9g; carbohydrates 18.5g; fiber 3g; cholesterol 64mg; iron 2.2mg; sodium 659mg; calcium 32mg.
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