- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Cornflake-Crusted Tilapia with Sweet and Spicy Watermelon Salsa



Ingredients


  • 1/2 small seedless watermelon, flesh chopped
  • 1/2 green bell pepper, chopped
  • 1/2 small red onion, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • 4 tilapia fillets
  • 2 cups cornflake crumbs (eyeball it)
  • 1 teaspoon dry mustard (1/3 of a palmful)
  • 1/2 tablespoon ground coriander (half a palmful)
  • 1/2 tablespoon paprika (half a palmful)
  • 2 tablespoons extra virgin olive oil (EVOO)


Directions


  1. In a bowl, combine the watermelon, green bell pepper, onion, jalapeño and lime juice and season with a little salt and pepper. Stir to combine and reserve.

  2. In a shallow dish, combine the cornflake crumbs, dry mustard, coriander and paprika. Season tilapia fillets with salt and pepper, then coat them thoroughly in the seasoned cornflake crumbs.

  3. Pre-heat a large nonstick skillet with two turns of the pan of EVOO, about 2 tablespoons, over medium-high heat. Once the oil starts to ripple, add the tilapia and cook for 3-4 minutes on each side, or until cooked through.

  4. Top the fish with some of the watermelon salsa and serve.