Cornmeal Crusted Tilapia

Healthy, quick and easy.  Sounds like a perfect choice for a week night dinner.  Unlike most breaded fish recipes, no dairy or eggs are involved.  The result is still a nice, crispy crust, with no added cholesterol.  Sorry, once again the product was consumed before a picture was taken.  I served this with sauteed red Swiss chard and homemade "rice-a-roni."

Cornmeal Crusted Tialpia - 2 servings

Yellow cornmeal 1/2 c.

Salt & Pepper

2 Tilapia fillets

3 tbsps. vegetable oil

non-stick skillet

Place cornmeal in a shallow bowl. Season to taste with salt, pepper, and if desired, garlic powder (start with 1/2 tsp. of each).

Rinse fillets under cold water.  Do not dry.  Place in cornmeal, gently pressing fillets into the cornmeal.  Flip and "bread" the alternate side.

Heat 3 tbsps. of vegetable oil in a non-stick skillet.  Add breaded fish filets and cook approximately 2 - 3 minutes per side, until nicely browned.

Remove fillets from skillet, gently pat with paper towels to remove any excess oil.  Garnish with shopped parsley or chives, and fresh lemon juice.

RICE-A-RONI

1 c. white rice

1/2 cup spaghetti - broken into 2" pieces

1 tsp. chopped garlic

2 tbsp. olive oil

2 cups chicken broth

Heat oil in a skillet.  Add chopped garlic,.  Add broken spaghetti strands to skillet, and lightly brown.  Add rice and allow to slightly brown.  Slowly add chicken broth.  Stir to prevent the rice and pasta from sticking to the bottom of the skillet. Bring to a simmer and cover the skillet.  Cook for approximately 20 minutes or until all of the liquid has been incorporated. Add salt & pepper to taste.