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Cornmeal Crusted Tilapia


Weight Watchers Points = 12 per serving

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Rate this recipe 4/5 (2 Votes)


  • For Tilapia:
  • 4 6-ounce tilapia filets
  • cornmeal
  • ground caynne
  • kosher salt
  • freshly ground black pepper
  • For Sauce:
  • 2 cups white wine
  • 2 shallots, diced
  • 1 1/2 cups chicken broth
  • zest of 1 lemon
  • 4 tablespoons butter
  • kosher salt
  • freshly ground black pepper
  • For Potatoes:
  • 3 medium potatoes
  • 4 cloves garlic
  • dried thyme
  • 1/2 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • l lemon, juice and zest
  • kosher salt
  • freshly ground black pepper


Servings 4


Step 1

*For Tilapia:*
Mix cayenne with cornmeal. Season filets with salt and pepper. Dredge one side with cornmeal. Add oil to nonstick saute pan over medium heat. Cook cornmeal-side down for 3 minutes. Flip over and cook one minute more. Remove and keep warm.

*For Sauce:*
Bring wine and shallots to a boil. Reduce until almost dry. Add broth. Reduce to 1/4 cup. Strain. Whisk in butter. Salt and pepper to taste.

*For Potatoes*
Bring to a boil potatoes, thyme, garlic and salt. Reduce to simmer and cook until potatoes are tender. Saute carrots, celery and onion together. Combine cooked potatoes, carrots, onions, celery, butter, olive oil, lemon juice, lemon zest, salt and pepper. Mash as desired.


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