Cornmeal-Crusted Tilapia with Roasted Potatoes

dscn07801I discovered Cooking Light Magazine back in 1999 and almost all of my meals are derived from it.  The recipes are healthy and light and most of them can be adapted to suit our gluten-free, dairy free lifestyle.  Here is a recipe from the January 2009 publication that I adapted to be gluten-free.  We had it Tuesday night.  It was tasty and the kids ate it up. 

Cornmeal-Crusted Tilapia with Roasted Potatoes

Fish Ingredients:

1/4  cup  white rice flour

1/4  cup  GF cornmeal

1  tablespoon  water

1  large egg white

4  (6-ounce) tilapia fillets

3/4  teaspoon  salt

1  tablespoon  olive oil

Preparation:

To prepare fish, combine flour and cornmeal in a shallow dish. Combine 1 tablespoon water and egg white in a shallow dish, stirring well. Sprinkle both sides of fish evenly with salt and chili powder. Heat oil in a large nonstick skillet over medium-high heat. Dip fish in egg mixture; dredge in flour mixture. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.

 Roasted Potatoes:

Roasted potatoes go well with the fish. Toss 6 cups quartered red potatoes with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Arrange potato mixture in an even layer on a baking sheet, and bake at 400° for 40 minutes or until tender, turning once. Toss potatoes with 1/4 cup chopped fresh flat-leaf parsley. Add steamed broccoli to round out the plate.

Serves 4

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