Best Tortilla Crusted Fish With Radish Salad Recipes

TORTILLA-CRUSTED FISH WITH RADISH SALAD

Steps:

• Mix mayo and zest in medium bowl. Place tostada crumbs in pie plate. Dip fish fillets, 1 at a time, in mayo mixture then in tostada crumbs, turning to evenly coat both sides of each fillet with mayo mixture, then crumbs.
• Heat large heavy nonstick skillet sprayed on medium heat. Add fish, in batches; cook 4 to 5 min. on each side or until fish flakes easily with fork. Meanwhile, combine remaining ingredients.
• Serve fish topped with radish salad.

TORTILLA CRUSTED TILAPIA

Steps:

• Preheat oven to 375°F Coat a baking sheet with cooking spray.
• Place tortilla pieces, pepper, lime juice, cilantro and spices in blender. Pulse until the mixture is uniform small crumbs. Spread on plate.
• Beat egg in shallow dish.
• Dip each fillet in egg, then in crumbs, patting crumbs to adhere. Place on baking sheet.
• Bake until fish flakes, about 15 minutes depending on thickness of fillets.

TORTILLA-CRUSTED TILAPIA

Steps:

• Preheat oven to 400°. Lightly grease a baking sheet or line with parchment paper.
• Sprinkle lime juice on both sides of fish, then season both sides with salt and pepper. Stir together tortilla chips and cayenne on a plate. Beat egg in a bowl. Dip each fillet in egg, then roll in chips. Place each coated fillet on prepared baking sheet.
• Bake for 15-17 minutes, or until fish flakes.
• While fish is baking, make tartar sauce: Mix together mayonnaise, jalapeño, garlic, cilantro, and lime juice. Season to taste with salt. Serve with cooked fish.

CORNMEAL-CRUSTED TROUT WITH CUCUMBER-RADISH SALAD

Steps:

• Season fish with salt and pepper. Place cornmeal in a shallow dish and season with salt and pepper. Spread 1 tablespoon yogurt on flesh side of each fillet. Press yogurt side of fillets into cornmeal to coat.
• In a large skillet, heat 1 tablespoon oil over medium-high. Add 2 fillets to pan, skin side down, and cook until skin is crisp and golden, about 3 minutes; flip and cook until golden brown, 3 minutes more. Transfer fish to paper towels to drain, wipe pan clean, and repeat with remaining oil and fish, reducing heat if necessary.
• Combine lemon juice, 1/4 cup dill, and remaining 1/2 cup yogurt. Combine cucumber, radishes, and remaining dill. Season dressing and salad with salt and pepper. Serve alongside fish with lemon wedges.

FISH TACOS WITH SALSA VERDE AND RADISH SALAD

Steps:

• Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
• In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
• Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
• Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.