Cornmeal Crusted Tilapia with Avocado Cream

Fish is a very rare find here. I really do try to make fish for my family because they all LOVE it. I am the problem. I don't like fish. I put on a good face for the kids, but I usually end up pushing it around on my plate after taking only one bite. The kids will then beg for more fish and they end up eating mine. Of course, they enjoy that and don't really notice that I haven't eaten anything. The problem is that Anya is almost 5 and will eventually notice what is left on my plate. I encourage them to try at least one bite of everything and they are amazing eaters. I am lucky that they aren't picky. I am probably the pickiest eater in the house.

I got a little sidetracked there for a minute. :) According to Nathan and the kids, this fish was really good. There wasn't a single piece of fish left, so that is a good sign. I took my signature one bite. I didn't think it was bad. The flavors were good. I think I just need to keep making fish and force myself to eat it. Eventually I'll have to like it, right?

Enjoy!



Cornmeal Crusted Tilapia with Avocado Cream
Recipe from Dani Spies

Ingredients
Tilapia
1lb of tilapia (4-6 filets)
2 eggwhites
1 cup of ground cornmeal
1 tbsp of paprika
½ 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
Directions
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!

Avocado Cream
Peel and pit the avocado before chopping into chunky pieces. Place the avocado in a mini food processor along with the yogurt, limejuice, and salt.

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
Combine the cornmeal, paprika, and cayenne pepper in a wide shallow dish or bowl. Place your egg whites in another bowl with similar characteristics.

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.

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.

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.

Mist the opposite side of the fillets while they are cooking and after a bout 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.

Hit each one with a pinch of salt when they are done and top with a tablespoon of Avocado Cream. Enjoy!