Ingredients
1/4 cup cornmeal
2 tablespoons flour
1 teaspoon paprika
4 tilapia fillets (4 oz each)
2 tablespoons EVOO
4 cups cooked white rice
1/2 cup chopped fresh cilantro
1 lime, quartered
Details
Adapted from rachaelraymag.com
Preparation
Step 1
In shallow dish, combine first 3 ingredients. Coat fish in mixture; season. In nonstick skillet, cook fish in EVOO over medium until crispy, 3 minutes per side. In bowl, toss rice and cilantro; season. Serve with fish and lime.
