Chefs Scott Grant & Janet Grywacheski,
Bergmann’s On Lombard
Ingredients
Smoked whitefish salsa
6 oz boneless smoked whitefish, diced
1 large vine-ripened tomato, seeded and diced
1 small red onion, finely diced
1/3 English cucumber, diced
1 Tbsp finely chopped Thai basil
3 drops hot sauce
Salt & pepper, to taste
Cornmeal crusted tilapia
1/2 cup cornmeal
1/2 cup flour
1/4 tsp chili powder
1/8 tsp thyme
Salt & pepper, to taste
4 (5 oz) tilapia fillets
1/2 cup melted butter, divided
2 Tbsp canola oil
Method
Smoked whitefish salsa
1. In a bowl, combine all ingredients and gently mix. Let chill for a few hours.
Cornmeal crusted tilapia
1. In a flat pan, combine cornmeal, flour and spices.
2. Brush tilapia fillets with half the butter, coat with cornmeal mixture. Set in fridge for 15 minutes.
3. In a non-stick pan on medium-high heat, add remaining butter and oil. Sear the fillets for 1-2 minutes per side. Finish in a 325˚F oven for 5-6 minutes until done.
Yield 4 servings