Tilapia Recipe with Cornmeal Crust and Sautéed Peppers

Tilapia Recipe with Cornmeal Crust and Sautéed Peppers

Chef Jason Hill prepares a tilapia recipe that’s healthy and delicious. Tilapia is now one of the Top 10 fish consumed in America. In fact, four ounces of tilapia has just over 100 calories, 21 grams of protein, and no saturated fat or cholesterol. We recommend only U.S. farmed tilapia, followed by those farmed from Central and South America. Monterey Bay Aquarium Seafood Watch warns that tilapia from China and Taiwan may be contaminated.

Tilapia recipes can include baked tilapia, grilled tilapia or fried tilapia. The rising popularity of this fish has made recipes for tilapia easy to come by.

I recently hosted a cooking show, and part of the class focused on healthy entrees. I chose a tilapia recipe served with sauteed bell peppers.

Tilapia is a fresh water fish whose meat is firm, white and flaky. it has a pleasant mild and sweet flavor, and is reasonably priced in comparison to other seafood.

Today, we are cooking tilapia in a crispy cornmeal coating. You’ll need about 6 tilapia filets for this preparation.

To begin, toast about 1 cup of cornmeal in a large saute pan over medium heat. After about 2 minutes, set the cornmeal aside in a large 13×9 casserole dish.

Next, we’re going to prepare the sauteed pepper topping. Today I’m only preparing two fillets, but this recipes make enough sauce for 6. Whatever sauce you don’t use, can easily be frozen.

Place about 2 tablespoons olive oil in a skillet over medium high heat and add 1/4 of a thinly sliced onion, 1 seeded and sliced pasilla or poblano pepper, 1 thinly sliced red bell pepper and 1 thinly sliced green bell pepper.

After that cooks down and becomes soft, add 1/2 cup of water, 2 tsp. Worcestershire sauce, 1 small diced tomato, 1/2 tsp. sugar, 1 tsp. tomato paste and 1 bay leaf. Stir and simmer about 15 minutes until the sauce thickens up. Keep over very low heat until ready to serve, and season to taste with a bit of salt and pepper.

Next, season each tilapia filet with salt and pepper, and roll in the toasted cornmeal. Make sure to coat both sides well.

In a large saute pan, heat about 3 tablespoons of olive oil over medium heat. When the pan is hot, fry the tilapia until crisp and brown — about 4-5 minutes each side.

Serve with a generous topping of the sauteed peppers and steamed basmati rice. I hope you enjoy it. Thanks for tubing in!



View Comments (33)


Leave a Reply

Your email address will not be published.


More in Mains

Garlic Pork Roast Recipe – Garlic Studded Pork

thecookerybookFebruary 22, 2024

Roast Pork Loin with Bacon and Brown Sugar Glaze

thecookerybookFebruary 17, 2024

Food Wishes Recipes – Garlic Ginger Salmon Recipe – Grilled Salmon with Garlic, Ginger and Basil Sauce

thecookerybookFebruary 12, 2024

Food Wishes Recipes – Chicken French Recipe – How to Make Chicken French

thecookerybookFebruary 7, 2024

Chicken Adobo sa Gata

thecookerybookFebruary 2, 2024

Beef Adobo sa Gata

thecookerybookJanuary 28, 2024


thecookerybookJanuary 23, 2024

Thai Cooking Recipe: Pad Thai Fried Noodles in Egg Wrap from Lobo (Thai food)

thecookerybookJanuary 18, 2024

Szechuan Shrimp Recipe with Michael’s Home Cooking

thecookerybookJanuary 13, 2024