This easy cornmeal-and-herb mixture is handy to have on hand to spruce up the catch of the day — or for boneless skinless chicken breasts if the big one got away.
- Portion size 4 servings
In resealable plastic bag or airtight container, combine cornmeal, flour, oregano, basil, fennel seeds, salt and pepper. (Cornmeal mixture can be stored in cool, dry place for up to 2 weeks.)
Place cornmeal mixture in shallow dish. Press fillets into mixture to coat all over. In skillet, heat oil over medium-high heat; cook fish, turning once, for about 5 minutes or until opaque and flakes easily when tested with fork.
Nutritional facts <b>Per serving:</b> about
- Protein 20 g
- Calories 160.0
- Total fat 5 g
- Total carbohydrate 9 g