Cornmeal-Crusted Tilapia on Southwestern-Style Salad
(adapted from this recipe)
Ingredients:
3 half-pound tilapia filets, 1 tsp chili powder, 3/4 tsp salt, 1/4 cup flour, 1/4 cup cornmeal, 1 tsp onion flakes (crushed), 7 tsp olive oil, salad leaves, 1 tomato (sliced), 1 can of corn kernels, 15-20 mango chunks, lemon/lime juice, 1/4 tsp Dijon mustard, 1/2 tsp honey.
Instructions:
1. Combine flour, cornmeal, salt, onion flakes, and chili powder together. Dredge tilapia filets in mixture.
2. Heat oil in nonstick skillet on medium-high. Using 1 tsp oil per filet, cook fish three minutes on each side, or until the fish flakes easily when tested with fork. Wrap in foil to keep warm.
3. For sauce, combine mustard, honey, lemon/lime juice, salt, pepper, and remaining olive oil. Whisk well.
4. Arrange salad leaves, tomatoes, corn, and mango on plates. Place tilapia filet in center and spread sauce over it. Top with additional onion flakes if desired.
