CORNMEAL-CRUSTED TILAPIA WITH SALSA

CORNMEAL-CRUSTED TILAPIA WITH SALSA image

Yield 4 servings

Number Of Ingredients 6

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1/3 c yellow cornmeal
2 t paprika
Coarse salt and ground pepper
4 skinless tilapia fillets (6-8 oz each)
3 T olive oil
1/2 c prepared tomato salsa

Steps:

1. In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely. 2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towel. Repeat with remaining oil and fish. Serve with salsa.