Tag Archives: cornmeal

Cornmeal Crusted Fish

Cookies, candy canes, chocolates and all sorts of sweets we indulged in during the holiday season are behind us (…literally). It’s time to get back in gear and feed our bodies nutritious and low fat food. This fish recipe is a perfect choice, instead of using breadcrumbs to coat the fish fillets, you use cornmeal which has antioxidants, fiber and it’s gluten free. Pair it with a fresh green salad, and you’re set.

Use a generous amount of salt to season your fish. I under seasoned mine by using a sprinkling of salt on my fish, and adding just a sprinkling to the cornmeal mixture.

As a rule, I found this great tip for seasoning foods and I want to share it with you so you don’t under season like I did:
Since you can’t taste meats and fish in their raw state, seasoning them is a bit tricky. Try 1/2 teaspoon salt per pound of seafood, and 1 teaspoon salt per pound of chicken, beef, pork, and lamb. This will give you a starting point, and next time you’ll be able to fine tune your seasoning.


Fish Crusted With Cornmeal05

Cornmeal Crusted Fish

Recipe adapted from Martha Stewart
Serves 4


1/3 cup yellow cornmeal
2 teaspoons paprika
Coarse salt and ground pepper
4 (6 to 8 ounces each) skinless tilapia fillets
3 tablespoons olive oil

1/2 cup prepared tomato salsa


  1. In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.
  2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones.
  3. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm.
  4. Wipe skillet with a paper towel. Repeat with remaining oil and fish.
  5. Serve with tomato salsa, if desired.

Fish Crusted With Cornmeal01

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Fish Crusted With Cornmeal03

Fish Crusted With Cornmeal04

Southern Cornbread (with Cayenne Pepper)

I was probably from the South in a past life. I am a fried food, (Thank God for my father’s genes), cornbread and Alan Jackson lovin’ girl.

I just find this sort of food very comforting. I also really enjoy the French influenced southern cuisines such as Cajun and Creole dishes… This reminds me I have to make Jambalaya again and have my friends over.

But anyway, back to cornbread. I was in the mood for some, I even got the cast iron pan with the little corn on the cob molds to make it, and  I found this recipe at the Martha Stewart site. It came out great; the added cayenne pepper gives it a hint of heat and a little kick. I would recommend you try these warm from the oven with some herbed butter…or plain butter! These almost didn’t make it through the night; I took some to my neighbors and had the rest with my husband. Oink!


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