Cornmeal Crusted Tilapia

This recipe was originally concepted as seared cod over a pea pesto puree, but when shopping for the ingredients I found the cod's market price to be a bit out of my weeknight dinner price range. So just like that, cod was out and the much more affordable tilapia was in. Tilapia is a nice mild, white fish that can easily stand up to being fried, grilled or baked. I chose to lightly coat the fish with corn meal for texture and prepared a creamy polenta to add contrast. Last I drizzled a roasted red pepper sauce around the polenta for a burst of flavor and color.

It may not have been the dish I intended on making, but I was pleasantly surprised by this last minute game changer. Here's how I did it:

Tilapia:

Ingredients 

• 2 tilapia fillets
• Yellow corn meal (for dredging)
• Salt/Pepper
• Cayenne Pepper
• Olive Oil 
• Butter
• Lemon, cut in wedges for garnish

Directions

1. In a plate mix cornmeal, cayenne, salt and pepper to taste.
2. Dredge tilapia fillets in the mixture on both sides and set aside
3. Heat olive oil and butter (enough to coat the pan well) over medium high heat 
4. Add the tilapia fillets and cook for a few minutes until golden brown, about 2-3 minutes
5. Turn the fillets over and repeat cook for an additional few minutes
6. Pull the fish out of the pan and set on a plate lined with paper towel to absorb any excess oils
7. Season the fish lightly with salt while still hot
8. Serve fish over a bed of polenta and finish with red pepper puree and garnish with fresh lemon

Dredge the tilapia fillets in well seasoned cornmeal.

 I like frying the tilapia in a combination of both olive oil and butter for added flavor.

  

   Enjoy!

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