Cornmeal Crusted Tilapia with Avocado Cream

By lamarandrose

Do your self a favor and make the Avocado cream first. This way once the fish is done you’re ready to serve and eat.

Ingredients

• Tilapia
• 1 lb. of tilapia (4-6 filets)
• 2 egg whites
• 1 cup of ground cornmeal
• 1 tbsp. of paprika
• 1/2 tsp. cayenne pepper
• Salt and pepper to taste
• Avocado Cream
• 1 avocado
• 2 tbsp. plain Greek style yogurt
• Juice of half a lime
• Pinch of salt

Details

Adapted from simpledish.com

Preparation

Step 1

Avocado Cream
1.Peel and pit the avocado before chopping into chunky pieces. Place the avocado in a mini food processor along with the yogurt, lime juice, and salt.
2.Blend everything together until you have a nice creamy sauce. Feel free to play with the texture by adding more or less yogurt and/or a bit of milk or water. Set aside until ready to serve.

Cornmeal Crusted Tilapia
3.Combine the cornmeal, paprika, and cayenne pepper in a wide shallow dish or bowl. Place your egg whites in another bowl with similar characteristics.
4.Season each tilapia fillet with salt and pepper. Dip seasoned fillet into the egg whites and then dredge it in the cornmeal mixture. Place on a rimmed baking sheet until ready to cook.
5.Once you have all of your tilapia seasoned and coated heat one teaspoon of olive oil in a large non-stick skillet over a medium high heat.
6.Right before placing the tilapia into the hot pan, lightly mist each one with a bit of cooking spray (this will ensure even browning without having to add too much oil into the pan) and place in pan “sprayed-side” down.
7.Mist the opposite sides of the fillets while they are cooking. After about two minutes, flip the fish and cook for another two minutes or so. You are looking for the fish to just cook through while having a nice crispy, browned exterior.
8.Hit each one with a pinch of salt when they are done and top with a tablespoon of Avocado Cream