Cornmeal Crusted Fish

Helga Glaesel de BlandingJanuary 14, 2013

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Cookies, candy canes, chocolates and all sorts of sweets we indulged in during the holiday season are behind us (literally), it’s time to get back in gear and feed our bodies nutritious and low fat food. This fish recipe is a perfect choice, instead of using breadcrumbs to coat the fish fillets, you use cornmeal which has antioxidants, fiber and it’s gluten free. Pair it with a fresh green salad, and you’re set.

Use a generous amount of salt to season your fish. I under seasoned mine by using a sprinkling of salt on my fish, and adding just a sprinkling to the cornmeal mixture. As a rule, I found this great tip for seasoning foods and I want to share it with you so you don’t under season like I did: Since you can’t taste meats and fish in their raw state, seasoning them is a bit tricky. Try ½ teaspoon salt per pound of seafood, and 1 teaspoon salt per pound of chicken, beef, pork, and lamb. This will give you a starting point, and next time you’ll be able to fine tune your seasoning.

Helga

Cornmeal Crusted Fish

Recipe adapted from Martha Stewart
Serves 4

Ingredients:
⅓ cup yellow cornmeal
2 teaspoons paprika
Coarse salt and ground pepper
4 skinless tilapia fillets, 6 to 8 ounces each
3 tablespoons olive oil
½ cup prepared tomato salsa (optional)

Procedure:

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.
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 tomato salsa, if desired.