Cornmeal-Crusted Tilapia

A recipe from an issue of Martha Stewart's Everyday Food magazine.  I serve it with either wild rice and a steamed vegetable, or white rice and black beans (mixed with a jar of salsa and heated through).

1/3 c. yellow cornmeal
2 tsp. paprika
Coarse salt and ground pepper
4 (6 to 8 ounces each) skinless tilapia fillets
3 Tbl. olive oil

In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.  In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towel. Repeat with remaining oil and fish.


  1. Do you know how difficult it is to get good fish in the midwest? The other day Sean and I drove past a restaurant that had a sign out. It read, "FRESH FISH DAILY!". Sean and I both looked at each other and said, "FROM WHERE!?"
    I love tilapia. How about the next time I am in Rochester you make it for me. :D

  2. Bummer! This recipe actually works well with frozen tilapia, too; you do have a decent grocery store there, right? :D

  3. Ok, I will try it with the frozen stuff. It just isn't the same. (Humph)