Cornmeal-Crusted Tilapia with Tomatillo Salsa

A quick and delicious recipe. Barb L.

Serves: 4


¼ cup all-purpose flour

¼ cup cornmeal

¾ tsp salt

½ tsp chili powder (we like ancho chili powder. It’s mild an sweet)

4 (6 ounce) tilapia fillets

3-4 Tbsp, more as needed, Flying Olive Garlic, Chipotle, or HarissaExtra Virgin Olive Oil or a Combination (We like ½ Garlic and ½ Chipotle)

Bottled Green Salsa, your choice of spiciness


Start heating the skillet on medium heat in which you plan to cook the fish. On a plate, mix the flour, cornmeal, salt, and chili powder together. In a small bowl, mix together the Flying Olive Extra Virgin Oive Oil(s) of Choice.

Pat the fish dry. Brush the Flying Olive Extra Virgin Olive Oil on each side of the fish.  Press the fish into the cornmeal mixture until well coated. Dredge the remaining fish pieces.

Add any remaining Flying Olive Extra Virgin Olive Oil remaining from brushing the fish to the pan. Add the fish to the skillet and cook about 2-3 minutes on each side. The fish is done when it flakes easily with a fork.

Place the fish on a plate and add the salsa to the top of each fillet, serving any extra on the side. Serve.

Submitted by Barb L.