Mexican

Cornmeal Crusted Tilapia with Fresh Tomato-Avocado Salsa is for Dinner.

Cornmeal Crusted Tilapia with Fresh Tomato-Avocado Salsa takes 10 minutes to prepare.

Cornmeal Crusted Tilapia with Fresh Tomato-Avocado Salsa takes 8 minutes to cook.

Cornmeal Crusted Tilapia with Fresh Tomato-Avocado Salsa makes 6 servings.

The ingredients for Cornmeal Crusted Tilapia with Fresh Tomato-Avocado Salsa are:

Filets

6 Tilapia filet. approx. 4 oz. each
1/2 cup Yellow Cornmeal
1 large Egg, beaten
2 tbsp. milk (I used 1%)
2 tsp Pepper, black (divided)
2 tbsp Olive Oil

Salsa
3 large whole (3" dia) Red Ripe Tomatoes, diced into chunks
1 large Avocados, diced into chunks
1/2 medium (2-1/2" dia) Onions, raw and diced into chunks
Juice of 1 lime
5 tbsp Cilantro (or to taste)
1/2 pepper Jalapeno Peppers, seeded and ribbed, finely diced.

Here is how you make Cornmeal Crusted Tilapia with Fresh Tomato-Avocado Salsa:

Beat egg with milk. Use half of the pepper to season the filets. Dredge first in egg wash, then in cornmeal. Saute in oiled pan over med heat, turning once, until fish is opaque and flakes easily. (aboout 3-4 min per side.)Meanwhile, dice tomatoes, onions, and avocado. Add cilantro, lime juice, jalapeno and remaining black pepper. Toss lightly.To serve, lay a heaping serving spoon of salsa over the filet. Makes 6 filets.Can be served with black beans, rice, quinoa, salad, or any combination thereof (not included in nutritional calcs.)Serving Size: makes 6 servings (1 filet each w/ salsa)Number of Servings: 6Recipe submitted by SparkPeople user KILLASHANDRAREE.

The nutritional information for Cornmeal Crusted Tilapia with Fresh Tomato-Avocado Salsa is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 277.3

• Total Fat: 12.6 g
• Cholesterol: 86.5 mg
• Sodium: 90.0 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 4.1 g
• Protein: 27.8 g

Cornmeal Crusted Tilapia with Fresh Tomato-Avocado Salsa is Mexican cuisine.