Cornmeal-Crusted Tilapia With Tomatillo Salsa

• Salsa:
• 1/2 cup fresh cilantro leaves
• 1/2 cup chopped onion
• 1 tablespoon fresh lime juice
• 2 serrano chiles, seeded and coarsely chopped
• 1 (11-ounce) can tomatillos, drained
• 1 garlic clove, minced
• Fish:
• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tablespoon water
• 1 large egg white
• 4 (6-ounce) tilapia fillets
• 3/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil

1. To prepare salsa, combine the first 6 ingredients in a blender; process until smooth. Set aside.
2. 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.

salsa, fresh cilantro, onion, lime juice, serrano chiles, garlic, allpurpose, cornmeal, water, egg white, tilapia fillets, salt, chili powder, olive oil

Taken from www.myrecipes.com/recipe/cornmeal-crusted-tilapia-with-tomatillo-salsa (may not work)