Happy Halloween! I hope you have something fun planned for the holiday. Today, I’m excited to say that this is my first post as a member of the Secret Recipe Club. Each month, we do basically a “secret santa” recipe exchange. We’re each secretly assigned a blog to cook a recipe from and then we all reveal which blog we had on the same day. It’s a great way to get to know some new blogs and try some new recipes!
This month, I was assigned to cook something from the blog Eat, Knit, Grow. I enjoyed looking through the recipes on the site, and in the end decided on Lindsay’s Cornmeal-Crusted Tilapia recipe. I tweaked it just a bit, and loved how it turned out!
It’s no secret I’m a big tilapia fan. It’s an easy fish to work with, has a mild flavor and is less expensive than so many other fish on the market. We love any fish with a bit of crunch without having to deep-fry, so we were very drawn to this cornmeal crust.
To make the recipe our own, I doubled it (so we’d have 4 fillets) and added a bit of lemon zest to the cornmeal mixture. This added a bit more lemon flavor, and I really enjoyed the brightness it brought to the dish.
The texture was great, and I thought this method would be really great in a sandwich or with a bit of cajun seasoning in the cornmeal mixture. You could also switch the parsley for another herb–dill or basil would be nice. Thanks, Lindsay!
- 4 tilapia fillets
- ½c cornmeal
- ½tsp salt
- ½tsp pepper
- 2 Tbsp fresh parsley
- zest of one lemon (reserve lemon to slice into wedges for serving)
- 2 Tbsp olive oil, plus more if necessary
- Heat olive oil in a medium skillet over medium heat. On a shallow plate, combine cornmeal, salt, pepper, parsley, and lemon zest. Dredge tilapia fillets in the cornmeal mixture. Cook fillets 2 at a time, about 3 minutes on the first side and 1-2 minutes on the second side. (Add additional olive oil to the pan if necessary.)
- Slice the lemon into wedges and serve with tilapia.