This recipe is adapted from one featured September 22 on Rachael Ray's new daytime talk show. If you can't find tilapia, feel free to substitute any white flaky mild fish ... my favorite is orange roughy. I've seen salsas with mango, and tomatoes, both of which are "avoid" foods for dialysis patients. But watermelon is OK for us, so I thought this would be a fun recipe to try. Besides, I have watermelon in the fridge right now ...
1/2 small seedless watermelon, flesh chopped 1/2 green bell pepper, chopped 1/2 small red onion, chopped 1 jalapeno pepper, seeded and finely chopped Juice of 1 lime Pinch of kosher salt Freshly ground black pepper to taste 4 tilapia fillets 2 cups cornflake crumbs 1 teaspoon dry mustard, 1/3 of a palmful 1/2 tablespoon ground coriander, 1/2 a palmful 1/2 tablespoon paprika, half a palmful 2 tablespoons extra-virgin olive oil
In a bowl, combine watermelon, green pepper, onion, jalapeno and lime juice. Season with salt and pepper. Stir to combine and reserve.
In a shallow dish, combine cornflake crumbs, dry mustard, coriander and paprika. Season fish with a pinch of kosher salt and freshly ground black pepper, then coat them thoroughly in the seasoned cornflake crumbs.
Preheat a large non-stick skillet and coat with 2 tablespoons of extra-virgin olive oil over medium-high heat. Once the oil starts to ripple, add the fish and cook for 3-4 minutes on each side, or until cooked through. Top the fish with the watermelon salsa and serve. Serves 4.
This recipe is adapted from one featured September 22 on Rachael Ray's new daytime talk show. If you can't find tilapia, feel free to substitute any white flaky mild fish ... my favorite is orange roughy. I've seen salsas with mango, and tomatoes, both of which are "avoid" foods for dialysis patients. But watermelon is OK for us, so I thought this would be a fun recipe to try. Besides, I have watermelon in the fridge right now ...
1/2 small seedless watermelon, flesh chopped
1/2 green bell pepper, chopped
1/2 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
Juice of 1 lime
Pinch of kosher salt
Freshly ground black pepper to taste
4 tilapia fillets
2 cups cornflake crumbs
1 teaspoon dry mustard, 1/3 of a palmful
1/2 tablespoon ground coriander, 1/2 a palmful
1/2 tablespoon paprika, half a palmful
2 tablespoons extra-virgin olive oil
In a bowl, combine watermelon, green pepper, onion, jalapeno and lime juice. Season with salt and pepper. Stir to combine and reserve.
In a shallow dish, combine cornflake crumbs, dry mustard, coriander and paprika. Season fish with a pinch of kosher salt and freshly ground black pepper, then coat them thoroughly in the seasoned cornflake crumbs.
Preheat a large non-stick skillet and coat with 2 tablespoons of extra-virgin olive oil over medium-high heat. Once the oil starts to ripple, add the fish and cook for 3-4 minutes on each side, or until cooked through. Top the fish with the watermelon salsa and serve. Serves 4.