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