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.