Here's a super simple summery (is that a word?) recipe that is a big hit at our house. It comes from Woman's Day magazine, but there were no pics on the site, and I forgot to take one last time I made it!

Crispy tilapia with avocado pico de gallo

ingredients ::
  • 1 firm avocado,chopped
  • 1 cup purchased pico de gallo
  • 1/4 cup chopped cilantro
  • 1/2 cup yellow cornmeal
  • 1/2 tsp ea. chili powder,ground cumin and salt
  • 1/4 cup milk
  • 1 1/2 lbs. tilapia fillets
  • 3 Tbs oil
  • corn on the cob
Stir avocado into pico de gallo and cilantro; set aside. Mix cornmeal and chili powder, cumin and salt on sheet of waxed paper. place milk in shallow bowl or pie plate. Dip tilapia fillets into milk,then cornmeal mixture to coat. Heat oil in large non-stick skillet over med. heat. Cook tilapia 2 to 3 mins. a side. Top with avocado mixture;serve with corn on the cob.

Honestly, I've skipped all the spices, and it was still great. I've even made it with bread crumbs instead of cornmeal which was equally as delish!

1 comment:

nicole viola said...

sounds great! we love tilapia. plus, this would be good for when I'm too impatient for the avocado to get all the way ripe. :)