Cornmeal-Crusted Tilapia
Sometimes it's really hard to find a new way to make fish--and make it taste good. I created this recipe using cornmeal and seasonings, and then baked it in the oven and it tasted like it had been fried! I serve this with Uncle Ben's Ready Rice whole grain blends, which is the perfect partner for this fish.
Cornmeal-Crusted Tilapia
Serves 2
1 tablespoon egg white, beaten
3 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon Lawry's Seasoning Salt
1/4 teaspoon ground cumin
2 tilapia fillets (about 4 ounces each), patted dry
Preheat oven to 375F. Spray a baking sheet with nonstick cooking spray.
Combine the cornmeal, flour, garlic powder, seasoning salt and cumin on a plate. Place the beaten egg white in a shallow bowl. Dip the tilapia fillets in the egg white and then dredge in the cornmeal mixture, making sure both sides are completely coated. Place the coated fillets on the prepared baking sheet. Lightly spray the fillets with cooking spray.
Bake, turning over halfway through the baking time, until golden, about 20 minutes.
(Each fillet is 3 points; rice is not included in points value.)
Cornmeal-Crusted Tilapia
Serves 2
1 tablespoon egg white, beaten
3 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon Lawry's Seasoning Salt
1/4 teaspoon ground cumin
2 tilapia fillets (about 4 ounces each), patted dry
Preheat oven to 375F. Spray a baking sheet with nonstick cooking spray.
Combine the cornmeal, flour, garlic powder, seasoning salt and cumin on a plate. Place the beaten egg white in a shallow bowl. Dip the tilapia fillets in the egg white and then dredge in the cornmeal mixture, making sure both sides are completely coated. Place the coated fillets on the prepared baking sheet. Lightly spray the fillets with cooking spray.
Bake, turning over halfway through the baking time, until golden, about 20 minutes.
(Each fillet is 3 points; rice is not included in points value.)
Comments
I made the tilapia with ground pecans in place of the flour and served it on a bed of spinach sauteed in olive oil with garlic. Great stuff!
Anne M.