Rachael Ray Show 9/06
NOTES : * I used a few slices.
***I used less than 1/2 green bell pepper and only 1/2 of a small jalapeno pepper.
****I used more olive oil which I kept adding. I also added 1 T butter at a time when needed.
Very good dish. Good for summer. The relish was suprisingly good and worked well with the fish.
I chopped the bell pepper, red onion and jalapeno pepper into very fine pieces.
*** I used about 1 Cup corn flakes and cut the seasonings a bit. I used this for 4 medium fillets.
In a bowl combine watermelon, green bell pepper, onion, jalapeno, and lime juice, and season with a little salt and pepper. Stir to combine and reserve.
In a shallow dish combine corn flake crumbs, dry mustard, coriander and paprika. Season tilapia fillets with salt and pepper, then coat them thoroughly in the seasoned corn flake crumbs.
Preheat a large non-stick skillet with extra virgin olive oil, about 2 Tablespoons, and turn heat to medium-high.
Once the oil starts to ripple, add the tilapia and cook for 3 - 4 minutes on each side, or until cooked through.
Top the fish with some of the watermelon salsa and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 84mg||26 %|
|Sodium 668.7mg||23 %|
|Potassium 507.5mg||13 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 33.7g||48 %|
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Calories per serving: 161
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