Sautéed Tilapia with Chili Vinaigrette
¼ cup all-purpose (plain) flour
¼ cup cornmeal, preferably stone-ground
¼ teaspoon salt
4 Tilapia fillets, each 5 ounces
3 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons low-sodium vegetable stock or broth
¾ teaspoon chili powder
¼ teaspoon dry mustard
¼ teaspoon ground cumin
1 tablespoon chopped fresh cilantro (fresh coriander)
1 tablespoon grated lemon zest
- In a shallow bowl, stir together the flour, cornmeal and salt. Dredge the fillets in the flour mixture, coating completely, and shake off the excess.
- In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the fish and cook, turning once, until the fish is just opaque throughout when tested with the tip of a knife and the crust is golden brown, about 3 minutes on each side.
- Transfer to individual plates and keep warm. Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Cook to reduce by half.
- In a small bowl, combine the pan juices, lemon juice, vegetable stock, chili powder, mustard and cumin. Whisk in the remaining 2 tablespoons olive oil to make a thick vinaigrette.
- To serve, drizzle the vinaigrette over the fillets and sprinkle with the cilantro and lemon zest.
- Serve immediately.