Posted by: marthabernie | April 19, 2014


This dish can be made with any kind of fish as long as it’s not too thick and can be sauteed until done.


1/4 cup cornmeal

2 tablespoons flour

1 teaspoon paprika

4 tilapia fillets – 4 oz each

2 tablespoons olive oil

4 cups white cooked rice

1/2 cup chopped fresh cilantro

1 lime, quartered

In a shallow dish, combine first 3 ingredients, coat fish in mixture; season.  In nonstick skillet, cook fish in olive oil over medium heat until crispy, about 3 minutes per side.  In a bowl, toss the rice with the cilantro; season; serve with fish and fresh lime.

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