Cornmeal Crusted Tilapia Recipe 45

CORNMEAL-CRUSTED TILAPIA WITH BLACK BEANS 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.

CORNMEAL CRUSTED TILAPIA RECIPE - (4/5)

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.