I am NOT much of a fish eater primarily because I can't stand when fish has a fishy taste!! But, my brother got me started on eating "tilapia", a mild-flavored white fish that does not have a fishy taste at all!!
I dug this recipe up from my archives; it is one that Rachel Ray cooked up in one of her shows. I cut the recipe in half because I was eating alone. I also did not make the sauce because I didn't have watermelon but I'm fixing it again tonight because I bought all the ingredients yesterday!
Sauce:
Cup small seedless watermelon, finely chopped
1/2 green bell pepper, chopped
1/2 small red onion, chopped
1 jalapeno pepper, seeded & finely chopped (I don't take the seeds out because I like it extra HOT-- don't touch your eyes or mouth after chopping!!)
Ground Black Pepper
Salt (optional -- I omitted the salt)
Juice of 1 lime
In a bowl, combine watermelon, green bell pepper, onion, jalapeno & lime juce. Season with pepper. Stir to combine & reserve.
4 Tilapia fillets (I used 2 fillets. If you buy them frozen, they come one to a package --- just place the fish in the packet in some lukewarm water to thaw)
2 cups corn flake crumbs (I used one cup & I put all my dry ingredients in a baggie & then pounded the heck out of it to get the corn flakes finely ground)
1 tsp dry mustard
1/2 TBSP ground coriander (these are cilantro seeds --- I measured & put them in a small bowl & then crushed them with the end of the ingredient glass bottle --- I don't have a metate for grinding)
1/2 TBSP paprika about half a palmful
2 TBSP extra-virgin olive oil (I used 1 TBSP)
In the baggie that you've put your cornflakes after breaking up really fine, add all the dry ingredients & mix well. Take your thawed tilapia fillets & place inside the baggie & coat them thoroughly in the seasoned cornflake mix.
Preheat a large non-stick skillet w/the EVOO over medium-high heat. Once the oil starts to ripple, add the tilapia & cook 3-4 minutes on each side or until cooked through. I made sure to pour all the little crumbs left in the baggie over the fish when it was frying. The fish will easily fall apart w/a fork when fully cooked.
Make some minute rice according to directions & place your tilapia over the bed of rice. Top w/watermelon sauce & enjoy!!! Delish!!!
Note: When I make it tonight, I am going to add some fresh cilantro to the sauce too since I have some growing in my back porch!!
I dug this recipe up from my archives; it is one that Rachel Ray cooked up in one of her shows. I cut the recipe in half because I was eating alone. I also did not make the sauce because I didn't have watermelon but I'm fixing it again tonight because I bought all the ingredients yesterday!
Sauce:
Cup small seedless watermelon, finely chopped
1/2 green bell pepper, chopped
1/2 small red onion, chopped
1 jalapeno pepper, seeded & finely chopped (I don't take the seeds out because I like it extra HOT-- don't touch your eyes or mouth after chopping!!)
Ground Black Pepper
Salt (optional -- I omitted the salt)
Juice of 1 lime
In a bowl, combine watermelon, green bell pepper, onion, jalapeno & lime juce. Season with pepper. Stir to combine & reserve.
4 Tilapia fillets (I used 2 fillets. If you buy them frozen, they come one to a package --- just place the fish in the packet in some lukewarm water to thaw)
2 cups corn flake crumbs (I used one cup & I put all my dry ingredients in a baggie & then pounded the heck out of it to get the corn flakes finely ground)
1 tsp dry mustard
1/2 TBSP ground coriander (these are cilantro seeds --- I measured & put them in a small bowl & then crushed them with the end of the ingredient glass bottle --- I don't have a metate for grinding)
1/2 TBSP paprika about half a palmful
2 TBSP extra-virgin olive oil (I used 1 TBSP)
In the baggie that you've put your cornflakes after breaking up really fine, add all the dry ingredients & mix well. Take your thawed tilapia fillets & place inside the baggie & coat them thoroughly in the seasoned cornflake mix.
Preheat a large non-stick skillet w/the EVOO over medium-high heat. Once the oil starts to ripple, add the tilapia & cook 3-4 minutes on each side or until cooked through. I made sure to pour all the little crumbs left in the baggie over the fish when it was frying. The fish will easily fall apart w/a fork when fully cooked.
Make some minute rice according to directions & place your tilapia over the bed of rice. Top w/watermelon sauce & enjoy!!! Delish!!!
Note: When I make it tonight, I am going to add some fresh cilantro to the sauce too since I have some growing in my back porch!!