Have Fish Fridays been getting a little too costly for you lately? Going out to a restaurant every week for fish can not only affect your wallet, it can affect your waistline, too. Don’t think that just because you’re eating fish that it’s going to be low-calorie or low-fat. Many places that prepare fish add so many extra ingredients that by the time you’re done with your meal, you’ve eaten between 700-1200 calories! If you’ve eaten somewhere that has prepared your meal to be on the higher end of that, that’s almost a persons ENTIRE recommended calorie intake for ONE DAY! That is crazy and completely UN-necessary.
Give this recipe a try instead next time you get a craving to go out for fish. Your wallet AND your waistline will thank you later!
Tilapia Tostadas with Roasted Corn Relish
from Cooking Light
1/2 cup reduced-fat sour cream (or Greek yogurt)
1/4 cup green salsa
1 cup yellow corn kernels
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 1/2 teaspoons minced seeded jalapeño pepper
3/4 teaspoon salt, divided
1 cup diced peeled avocado
2 teaspoons fresh lime juice
1 1/2 pounds tilapia fillets, cut into 2-inch pieces
1/4 teaspoon freshly ground black pepper
1/3 cup yellow cornmeal
1 tablespoon grape seed oil, divided
8 (6-inch) corn tortillas
1 cup packaged cole slaw mix
1. Mix together salsa and sour cream.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeño, and 1/4 teaspoon salt and cook for 5 minutes, stirring occasionally. Remove from pan; wipe pan clean with paper towels. Combine avocado and juice; toss gently. Stir avocado mixture into corn mixture.
3. Preheat broiler.
4. Sprinkle fish evenly with remaining 1/2 teaspoon salt and black pepper. Place cornmeal in a shallow dish and coat fish in cornmeal. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add half the fish to pan; cook 3 minutes. Carefully turn fish over; cook another 2 minutes or until fish flakes easily when tested with a fork. Repeat with remaining 1 1/2 teaspoons oil and fish.
5. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. Place 2 tortillas on each of 4 plates. Arrange 2 tablespoons slaw on each tortilla. Divide fish evenly among tortillas; top each serving with about 3 tablespoons corn relish and about 1 1/2 tablespoons sour cream mixture.
Yield: 4 servings
Amount per serving
Saturated fat: 4.3g
Monounsaturated fat: 7.6g
Polyunsaturated fat: 3.3g