Cornmeal-Crusted Tilapia with Shallot, Tomatoes, and Mustard Sauce

Updated at: Thu, 17 Aug 2023 13:53:59 GMT

Step 1

Combine the cornmeal, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl.

Step 2

Cut each fillet down the middle (you will see a dividing line).

Step 3

Dredge each piece in the cornmeal mixture, making sure each piece is completely

Step 4

coated.

Step 5

Set aside.

Step 6

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.

Step 7

Add the shallots and cook until soft and golden, 5 minutes.

Step 8

Stir in the tomatoes and season with salt and pepper

Step 9

Let cook until heated through, 1 to 2 minutes

Step 10

Transfer to a bowl and set aside

Step 11

Wipe out the pan.

Step 12

Add 1 tablespoon of the olive oil to the skillet and heat over medium-high heat.

Step 13

Place half the coated fillets in the pan, making sure they are not touching.

Step 14

Cook until each side is golden brown, and the fish is cooked through, 5 to 8 minutes in total, depending on the thickness of each piece (when you cut them in half you'll see one side is thinner than the other).

Step 15

Transfer the fish to a plate and tent the plate with aluminum foil to keep the pieces warm.

Step 16

Wipe out any dallying crumbs from the skillet, add the remaining 1 tablespoon olive oil, and cook the remaining fish, transferring it all to the plate as it is finished cooking.

Step 17

When you're finished cooking the fish, keep the pan over the heat and add the chicken broth, scraping up any brown bits from the bottom of the pan.

Step 18

When the broth begins to simmer, whisk in the mustard.

Step 19

Serve the fish with mustard sauce drizzled over each piece and a scoop of the tomato-shallot mixture, e or see the Fork in the Road and serve some of the pieces plain.

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