|Still working on finding time to get a new card *sigh*|
1 c. roasted pepitas- ground up or heavily crushed
1 tsp. chili powder
1 tsp. ground oregano
1/2 tsp. smoked paprika
1/4 tsp. cayenne
1/2 tsp. salt
1/2 tsp. pepper
2 tilapia fillets- this could serve 2-4 people depending on fillet size. Could also use catfish or trout
2 Tbl. olive oil
Pickled green tomatoes
1. In a pie tin or a large plate add the crushed pepitas with the chili powder, oregano, paprika, cayenne, 1/4 tsp. of salt and 1/4 tsp of the pepper. Mix well and set aside.
2. Pat the tilapia dry with paper towels. Salt and pepper with the remaining amounts and then press the fish into the pepita mixture, making sure to coat all areas well. Shake off any excess breading.
3. In a saute pan, heat 1 Tbl oil per fillet over medium heat and cook fillets one at a time until the breading is browned, about 3-4 minutes per side. Let drain on paper towels, then serve over rice, roasted vegetables and of course, pickled green tomatoes.
Pickled Green Tomato picture via.