Cornmeal-Crusted Tilapia Salad

Here's a healthy dinner with Mexican flair. If you're being REALLY good, omit the tortilla strips and cheese. But they add a lot of interest without too much that's bad for you, so go for it. The chili powder in each of the dish's components brings it all together with just enough smoky heat.

Cornmeal-Crusted Tilapia Salad
Inspired by Cooking Light.
Makes four servings.

Tortilla strips:
4 corn tortillas cut in half and sliced 1/4 inch wide
1/2 teaspoon chili powder
1/2 teaspoon salt

Preheat oven to 425 degrees.

Line baking sheet with foil and spray lightly with cooking spray. Place tortillas on pan and lightly coat with cooking spray. Sprinkle with chili powder and salt. Bake at 425 for 10 minutes, until crisp. Set aside.

Salad:
Think of typical Mexican ingredients when preparing this salad mix. Pick an assortment of things like Romaine lettuce, avocado, tomato, red bell pepper, cucumber, red onion, corn, jicama, and cilantro. Enough for the number of people you're serving. Cut into salad-size ingredients and toss with dressing.

Dressing:
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1/2 teaspoon cumin
1/2 teaspoon chili powder
6 tablespoons olive oil
Salt and pepper.

Whisk all ingredients together.

Tilapia:
4 (6 ounce) tilapia filets
1/4 cup flour
1/4 cup cornmeal
1/2 teaspoon chili powder
1/2 teaspoon garlic pepper
Salt

Mix dry ingredients together and dredge tilpia in seasoned coating mixture. Heat 2 tablespoons oil in large skillet over medium-high heat. Add coated fish and cook about 3 minutes on each side, until browned and to desired degree of doneness.

To assemble salad, mound dressed salad on plate. Sprinkle with a tablespoon of grated reduced fat Mexican-blend cheese. Top with a tilapia filet and garnish with tortilla strips.

Wine pairing: This is a good Chardonnay match. Something like the Beaulieu Vineyard Coastal Chardonnay. It's crisp acidity is perfect with the smoky salad dressing and a very subtle touch of oak in the wine pairs nicely with the cornmeal crust on the tilapia.