Tilapia has to be one of my favorite fish to cook with. I’ve haven’t always loved fish, so the light texture and non-fishy taste is wonderful. One of my friends told me Costco has great frozen tilapia, so I gave it a try and must say it’s so worth the trip to Costco…especially compared at what I’ve bought at the regular market. Anyway, the other day I tried out this new tilapia recipe, and…winner, winner…we’ll be having this again!
I’m not sure what I liked more…the fish or the tomatillo salsa! I would totally make the salsa by itself. It tasted so fresh and had a kick, but not too much that the kids couldn’t eat it.
I couldn’t find canned tomatillos (like the recipe called for) at my regular market, so I bought fresh tomatillos in the produce section and boiled them in water for a few minutes and it worked perfectly. Maybe that’s why it tasted so fresh!
This is a perfect weekday recipe…it was super easy to pull together and I served it with a salad, cilantro rice and some black beans to round things out.
And here’s the recipe…
- 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
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.