Cornmeal Crusted Tilapia With Pico De Gallo
Category: Main Dishes | Blog URL: http://cookingwithmichele.com/2009/03/cornmeal-crusted-tilapia-with-pico-de-gallo/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Michele Morris
Tilapia is easy to prepare, cheap as far as fish goes, and is even being farm raised in Colorado now by Whole Foods. It also happens to work beautifully in this recipe.
I don’t fry a lot of foods, and with a nonstick pan you can actually fry the cornmeal crusted fish with very little oil. And while the cornmeal crust is delicious, it’s the homemade Pico de Gallo that really perks up the recipe.
I didn’t bother with photos of every step of this recipe, but wanted to share how to finely mince a jalapeno. Cut off the top and cut it in half lengthwise, then use a knife to pull out the seeds and membranes. (If you like it really hot, leave those in!) Next cut the halves into long thin strips… …then cut those strips into finely minced pieces. This way you don’t get a huge hunk of jalapeno in a bite of pico, but a nice heat throughout.
I like to make just enough pico to fold some into an omelet the next morning. After that, I don’t think it really keeps it’s fresh flavor very long so make it, eat it, and move on!