Tilapia Tipitapa

Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Kosher
Low-Calorie
Low-Carbohydrate
Low-Saturated Fat
Low-Sodium
Weight Management
Dish type
Dinner
Serves
6
Ready in
45 minutes

Ingredients

  • 1/3 cup fine cornmeal
  • 1/4 cup olive oil, divided
  • 3/4 cup thinly sliced onion
  • 1 small tomato, quartered, seeded and sliced
  • 1 tsp. tomato paste
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. sugar
  • 1 bay leaf
  • 2 lb. tilapia fillets
  • 3/4 cup thinly sliced poblano pepper
  • 3/4 cup thinly sliced red bell pepper
  • 3/4 cup thinly sliced green bell pepper

Directions

Prep Time
15 minutes
Cook Time
30 minutes
Ready in
45 minutes
  1. Toast cornmeal in a dry skillet over medium heat until aromatic, about 2 minutes; set aside. In a large skillet, heat 1 tablespoon of the oil over medium-high heat; cook onion and peppers until soft. Add tomato, tomato paste, Worcestershire, sugar, bay leaf and 1/2 cup water; stir well. Simmer 15 minutes or until sauce thickens slightly.
  2. In separate skillet, heat remaining 3 tablespoons oil over medium heat. Season fillets with salt and pepper to taste, and roll in toasted cornmeal to coat. Fry until crisp, 3 to 4 minutes per side. (Do not crowd pan; fry in batches, if necessary.) Transfer to a serving platter and top with sauce.

Nutritional Information

Serving Size
1
Per Serving
Calories 284, Calories Fat , Total Fat 9g, Saturated Fat 1g, Cholesterol 97mg, Sodium 131mg, Carbohydrate 10g, Protein 38g
Serving Size1
Calories284
Total Fat9g
Total Fat (extra)15
Saturated Fat1g
Saturated Fat (extra)8
Cholesterol97mg
Cholesterol (extra)33
Sodium131mg
Sodium (extra)5
Carbohydrate10g
Carbohydrate (extra)4
Fiber2g
Fiber (extra)10
Protein38g