Cornmeal Crusted Tilapia Recipe 4

Steps:

• 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 Spicy Black Beans, if desired, and salsa.

Steps:

• Prepare black beans: Heat olive oil in medium saucepan over medium-high heat. Add minced garlic and red pepper flakes; cook until fragrant (about 1 minute).
• Add two cans of drained and rinsed black beans and one cup water.
• Bring to a simmer; cook, covered, stirring occasionally, for about 15 inutes. (If you want a thinner consistency, add more water to taste). Season with coarse salt to taste, and garnish with chopped cilantro.
• Prepare tilapia: In a shallow dish, combine cornmeal and paprika; add salt and pepper to taste.
• Dredge each tilapia fillet in cornmeal mixture, patting it carefully on to cover completely.
• In large nonstick skillet, heat oil over medium-high heat. Cook as many fillets as you can (without crowding) until golden and firm (about 2-4 minutes per side).
• Transfer to plate and keep warm.
• Serve tilapia with black beans and salsa.

Steps:

• Warm up olive oil in a 10" or 12" skillet.
• Mix the corn meal and Old Bay seasoning thoroughly, then spread out on a platter.
• Coat tilapia fillets lightly, but thoroughly with corn meal and Old Bay mixture.
• Lay coated fillets in hot olive oil (medium-medium high heat) and cook until golden on the bottom, then turn fillets over and repeat.
• Do not overcook the fish--it's easy to do.
• While fillets are cooking, combine Miracle Whip, sweet relish, and lemon juice and stir until well blended, then serve with the fish.
• It's quick, easy, and doesn't require a lot of cleanup.
• Steamed carrots or broccoli and some form of potatoes go well with this.

Steps:

• *For Tilapia:* Mix cayenne with cornmeal. Season filets with salt and pepper. Dredge one side with cornmeal. Add oil to nonstick saute pan over medium heat. Cook cornmeal-side down for 3 minutes. Flip over and cook one minute more. Remove and keep warm. *For Sauce:* Bring wine and shallots to a boil. Reduce until almost dry. Add broth. Reduce to 1/4 cup. Strain. Whisk in butter. Salt and pepper to taste. *For Potatoes* Bring to a boil potatoes, thyme, garlic and salt. Reduce to simmer and cook until potatoes are tender. Saute carrots, celery and onion together. Combine cooked potatoes, carrots, onions, celery, butter, olive oil, lemon juice, lemon zest, salt and pepper. Mash as desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
• Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
• Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.