PAN-FRIED SPICY TILAPIA w/CUCUMBER SALAD

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1½ pounds fresh tilapia fillets

1 tablespoon each, butter and vegetable oil

¼ cup cornmeal

2 tablespoons parsley flakes

½ teaspoon each, salt and seasoned pepper

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried oregano

¼ teaspoon cayenne pepper

Method:

Heat butter and oil in a large skillet over low heat.

Pat fish dry with a paper towel.

On a shallow plate, mix together cornmeal and seasonings.

While butter melts, dredge fish in cornmeal mixture.

Increase heat to medium high, heat for a minute until butter turns a golden brown.

Add fillets to pan and sauté about 3 minutes on each side until fish flakes easily when tested with a fork.

Transfer to serving plate and serve with Cucumber Salad.

Cucumber Salad

Ingredients:

1 large cucumber, sliced thin

¼ teaspoon each, salt and pepper

2 cloves garlic, minced

4 green onions, thinly sliced

1 small red bell pepper, chopped

¼ light sour cream

1 tablespoon white wine vinegar

½ teaspoon sugar, more or less

Method:

Combine all ingredients.

Cover and refrigerate at least an hour before serving with tilapia.

Serve