Tilapia or Flounder with Cornmeal Crust
- 1 lb. of tilapia, flounder or another flat fish (4-6 filets)
- 1 cup of ground cornmeal
- 2 egg whites
- 1 tbsp. of paprika
- 1 teaspoon salt
- dash of pepper
- Half of a lemon squeezed
- Avocado Sauce:
- 1 avocado
- 2 tbsp. plain Greek yogurt
- Half of a lime squeezed
- Pinch of salt
Avocado Sauce (make first):
Pit and peel the avocado before cutting into 4 halves. Place the avocado in a blender or food processor along with the yogurt, lime juice, and salt. Blend together until you have a nice creamy sauce. Feel free to play with the texture by adding more or less yogurt. Refrigerate until ready to serve.
Tilapia or Flounder with Cornmeal Crust:
Mix the cornmeal, paprika, salt and pepper together in a medium size bowl. Place your egg whites in another smaller bowl.
Marinate each filet with juice from the fresh squeezed lemon half and then dip each one into the egg whites and then cover each with the cornmeal mix. Place on a cool plate until ready to cook the fish. Right before placing the filets into a hot non-stick pan, place a teaspoon of olive oil in the pan and again add some fresh squeezed lemon juice from the lemon half. Then place each piece of tilapia or flounder in the pan to be lightly fried golden brown. Each filet should be cooked for about 2 minutes on each side where you have a lightly golden cornmeal crust and the fish is flaky and white inside. Top each piece of fish with a spoonful of the freshly made avocado sauce and serve each piece of fish
with a side of rice or thin fried potatoes.