brazilian

Crispy Cornmeal Fish with Brazilian Vinaigrette Salsa

Name: Crispy Cornmeal Fish with Brazilian Vinaigrette Salsa
Yield: 1 serving
Cuisine: brazilian
Ingredients: 250 g white fish fillet (tilapia or similar); 38 g cornmeal; 20 g olive oil; 174 g tomato, diced; 65 g onion, finely diced; 76 g green bell pepper, finely diced; 22 g lime juice; 11 g vinegar; 2 g salt; 1 g black pepper

This pan-fried dish pairs white fish fillet with cornmeal, tomato, diced and onion, finely diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly High protein Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

57 g Protein

49 g Carbohydrates

26 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

250g white fish fillet (tilapia or similar) 250 kcal
38g cornmeal 141 kcal
20g olive oil 177 kcal
174g tomato, diced 31 kcal
65g onion, finely diced 26 kcal
76g green bell pepper, finely diced 15 kcal
22g lime juice 7 kcal
11g vinegar 2 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

white fish fillet (tilapia or similar)lime juicesaltblack pepper
Pat fish dry and season with salt, black pepper, and half the lime juice.
white fish fillet (tilapia or similar)cornmeal
Spread cornmeal on a plate and coat the fish on all sides, pressing lightly.
white fish fillet (tilapia or similar)olive oil
Heat olive oil in a skillet over medium-high heat. Pan-fry fish until crisp and cooked through, 3-4 minutes per side (time depends on thickness).
tomatooniongreen bell pepperlime juicevinegarsalt
Meanwhile, mix diced tomato, onion, bell pepper, vinegar, and the remaining lime juice in a bowl; add a pinch of salt and pepper.
white fish fillet (tilapia or similar)
Rest fish 1 minute, then top with the vinaigrette salsa.
Serve hot with extra salsa on the side.