Guest Post: Dusty's Crusty Must-Eat Tilapia Salad

Did you know that in terms of sustainability, Tilapia is one of the best fish you can eat? That's because it's an herbivore. Most of the overfishing that goes on these days revolves around tasty predator fish like Tuna. While Tilapia may not be the most flavorful fish in the world, it does absorb whatever you cook it in, making it a versatile and potentially yummy little fish. In this case we mix it up with some cornmeal for a little crunch then let it take its last swim in a big beautiful salad.

Cornmeal-Crusted Tilapia Salad
from Cooking Light

Ingredients 4 (6-inch) corn tortillas, cut into 1/4-inch strips
Cooking spray
1 teaspoon chili powder, divided
3/4 teaspoon salt, divided
1/4 cup all-purpose flour (about 1 ounce)
1/4 cup yellow cornmeal
1 teaspoon onion flakes, crushed
4 (6-ounce) tilapia fillets
7 teaspoons canola oil, divided
6 cups chopped romaine lettuce
1 1/2 cups chopped red bell pepper (about 1 large)
1 cup halved grape tomatoes
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon Dijon mustard
1/4 cup preshredded reduced-fat 4-cheese Mexican blend cheese

Preparation

Preheat oven to 425º.

Place tortilla strips on a baking sheet lined with foil; lightly coat tortilla strips with cooking spray. Sprinkle strips with 1/2 teaspoon chili powder and 1/4 teaspoon salt. Bake at 425º for 10 minutes or until crisp, and set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, onion flakes, and the remaining 1/2 teaspoon chili powder in a shallow dish. Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes easily when tested with a fork or until desired degree of doneness.

Combine romaine and next 4 ingredients (through cilantro) in a large bowl. Combine juice, mustard, and remaining 1/4 teaspoon salt in a small bowl, stirring with a whisk. Gradually add remaining 4 teaspoons oil, stirring constantly with a whisk. Drizzle juice mixture over lettuce mixture; toss gently to coat. Place 1 1/2 cups salad mixture on each of 4 plates; sprinkle each serving with 1 tablespoon cheese. Place 1 fish fillet on each salad; top with 5 tortilla strips. Eat while feeling good about yourself for saving the ocean food chain, even though you're still destroying the Earth with your continuous consumption of its finite resources. Bon Apetite, from the guilty eco chef!