I have been making so many sweets lately, I decided to mix it up a bit with a little lighter fare!
This is a very simple and delicious way to serve tilapia. Feel free to use just about any mild white fish. I use a food processor to pulverize fresh corn tortillas. Baking at a high temperature crisps the coating without frying, it’s fantastic! Serve with simple rice pilaf and steamed snap peas, let the fish and the salsa be the star of the meal. If entertaining, prepare the salsa and have the fish oven ready in the refrigerator. The fish cooks in only 12 minutes.
Corn Tortilla Encrusted Tilapia
With Corn, Avocado Salsa
For the salsa:
1 ½ cups frozen white corn, thawed
1 small red pepper, seeded and diced
1 medium avocado, cubed
½ cup seeded and diced cucumber
4 tablespoons chopped cilantro
2 limes, juiced
1 clove garlic, crushed
1 small jalapeno, seeded and minced (optional)
¼ teaspoon salt
1/8 teaspoon pepper
For the Fish:
4 large tilapia fillets
Salt and pepper
1 ¼ cups flour
2 eggs, beaten
2 tablespoons water
5 small corn tortillas, pulverized in food processor
1) Into a medium size bowl, combine all of the salsa ingredients, mix well and put into an airtight container and refrigerate.
2) Preheat oven to 425’. Line a cookie sheet with Reynolds non stick foil. Add 2 teaspoons of olive oil to the cookie sheet and evenly spread the oil over the foil. Set aside.
3) Tear the tortillas into small pieces and place into the food processor. Process until the tortillas resemble coarse bread crumbs. Place into a bowl for coating fish.
4) Into a second container, add the flour. Into a third container add the eggs and water, beat well.
5) Season the fillets with salt and pepper. Then dip into the flour, shake off excess. Dip into the egg, then into the tortilla crumbs, pressing the crumbs into the fish. Place on prepared cookie sheet. Drizzle with a very small amount of olive oil. Bake for 12-15 minutes. Serve with salsa.