Cornmeal-Crusted Tilapia With Black Beans and Salsa |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Everyday Foods No. 29 (Jan./Feb. 2006). Ingredients:
1/2 cup salsa (use your favorite prepared salsa) |
1 lb tilapia fillet (four 4-oz. fillets) |
1/3 cup cornmeal (yellow) |
2 teaspoons paprika |
salt and pepper |
1 tablespoon olive oil |
1 teaspoon olive oil |
3 garlic cloves, minced |
1/2 teaspoon red pepper flakes |
2 (15 ounce) cans black beans, drained and rinsed |
1 cup water |
Directions:
1. 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).
2. Add two cans of drained and rinsed black beans and one cup water.
3. 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.
4. Prepare tilapia: In a shallow dish, combine cornmeal and paprika; add salt and pepper to taste.
5. Dredge each tilapia fillet in cornmeal mixture, patting it carefully on to cover completely.
6. 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).
7. Transfer to plate and keep warm.
8. Serve tilapia with black beans and salsa.
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