I’ve been in a bit of a rut in the cooking department the last month or so. I’ve still been cooking most every night, but I haven’t been in the mood to try out anything new. Thankfully, I have at least 150 recipes that I have made in the past that are in my “tried and true” files, so don’t think we’re eating the same thing week in and week out. I have made recipes from my “already made it before files” that I might not have made in a year, or might have only made once or twice.
Still, I like to try new recipes. I just haven’t been motivated. Until yesterday. I finally tried a new one, for “Cornmeal-Crusted Tilapia with Salsa” from the recent issue of Everyday Food that I blogged about here. This recipe was incredibly easy. It took all of maybe 5 minutes, 10 tops. So don’t let the long name fool you, it was easy, but still good. I am trying for us to eat more fish, but Tim is not that hyped about it. He grew up eating fried catfish, so the switch to baked and grilled fish (other types, not catfish) has been a bit difficult for him. This tilapia was pan-fried, so he was a little happier.
You can find the recipe here on Hambones.org. All recipes can be viewed by anyone, whether they are registered at the site or not. 🙂 I’ll also post it in the extended section, if anyone wants to check it out there. Just click the -more- button below…
* Exported from MasterCook *
Cornmeal-Crusted Tilapia with Salsa
Recipe By :Everyday Food, Jan/Feb 2006, page 141
Serving Size : 0 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup yellow cornmeal
2 teaspoons paprika
coarse salt
ground black pepper
4 skinless tilapia fillets — 6-8 oz each
3 tablespoons olive oil
1/2 cup prepared tomato salsa
In a shallow dish, combine cormeal 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; sprinke with salt, if desired, and cover loosely to keep warm. Wipe skillet with paper towel. Repeat with remaining oil and fish. Serve with salsa.
Stacy’s Notes – made Feb 2006. Really good and very quick and easy. I just used 2 indivdually wrapped frozen tilapia fillets that I had thawed. Made full amount of cornmeal mixture (cut in half next time), and also added a dash or so of cayenne pepper to the cornmeal and paprika mixture. Cooked about 2-3 minutes per side, it was very fast on med-hi on my stove. Topped with jarred On the Border salsa. Had smashed potatoes and coleslaw with these. The Spicy Black Beans from the EveryDay food cookbook that is shown with this looks good too, try that next time. 🙂
looks good, I have trouble doing Tilapia like this in a skillet…..it usually sticks and is so thin that it is hard to turn over and flip and cook without it tearing up. Have you had any trouble like that? I guess the tilapia I buy is just too thin but it is usually that frozen kind I think like you have.
Gail – this one didn’t stick, maybe it was the cornmeal coating or maybe it was the full tablespoon of olive oil that I used to coat the pan! 🙂 I used tongs to flip them, rather than a spatula, and they didn’t tear up this time. I have had that trouble before though. Maybe I just let them cook enough on one side this time before I flipped them – I think a lot of times I turn them too early. Try it, you might like it 🙂
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