Tortilla encrusted fish

Crunchy coated fish lightly fried to a golden perfection

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot add 1 3/4 cup of water bring to a boil. Add 1 1/4 c of rice. Simmer on low for 20 minutes. When done add cilantro fluff and let stand for 5 minutes. Finish with a squeeze lime juice.

Step 2

Heat oven to 400 degrees. Heat a cast iron skillet with oil over medium heat for 5 minutes.

Step 3

Assemble working station with plate for beaten eggs, plate for crushed tortillas, and plate for flour. Line a baking tray with foil set aside.

Step 4

Add coriander, cumin, chili, onion, and garlic powder to flour. Mix well.

Step 5

A blender works best for crushing the tortillas into a fine coating. If no blender place tortillas in a plastic bag and use rolling pin.

Step 6

Place each fillet first in flour, then egg, and finish with crushed tortillas.

Step 7

Cook each fillet in skillet over medium low heat 1 minute per side. Remove to baking tray.

Step 8

Finish cooking fish in the oven for additional 10-12 minutes.

Step 9

Prepare southwest sauce, combine all ingredients and mix well. Start with 1 tbs of chipotle sauce add more per tablespoon according to your liking.

Step 10

Serve with southwest corn.