Another great recipe from Clean and Delicious website! The avocado sauce was the key!! Soo
yummy! Also the directions said to make avocado cream first so you're ready to eat when fish is done!Ingredients:
1lb tilapia (4-6 filets)
2 eggwhites
1 C ground cornmeal
1 TBS paprika*
1/2 tsp cayenne pepper* (I used McCormick's Southwest Sweet n' Smoky spice instead of these 2)
S&P to taste
Avocado Cream:
2-3 small avocados
2 TBS plain Greek yogurt
juice from a lime (or lemon juice...I used a bit of both)
pinch of salt (I also added garlic salt)
Directions:
Avocado Cream: Peel & pit avocados & cut into chunky pieces. Place in a mini food processor (I used a blender) along with all other ingredients. Blend everything together until you have a nice creamy sauce--play with texture by adding more or less yogurt and/or a bit of milk or water. Set aside until ready to serve.
Tilapia:
1. Combine cornmeal & spices in a wide dish--place egg white in another.
2. Season tilapia filets with s&p, dip them in the egg whites, then dredge in cornmeal mixture.
3. When fish is seasoned & coated, heat olive oil in a large non-stick skillet on medium-high heat.
4. Right before placing fish into hot pan, lightly mist each one with cooking spray (this will ensure even browning w/o having to add too much oil in the pan) place in pan "sprayed side" down.
5. Mist the opposite side of fillets while they're cooking--after a few minutes, flip the fish & cook for another few minutes or so. You're looking for the fish to cook through while having a nice crispy, browned exterior.
Serve with avocado cream! I also served with a yummy Sweet Kale salad I got at Costco.
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