Salsa:
1/2 cup fresh cilantro leaves
1/2 cup chopped onion
1 tablespoon fresh lime juice
2 serrano chiles, seeded and coarsely chopped
1 11oz. can tomatillos, drained
1 garlic clove, minced
Fish:
1/4 cup flour
1/4 cup cornmeal
1 tablespoon water
1 large egg white
4 tilapia fillets
3/4 teaspoon salt
1/2 teaspoon chili powder
1 tablespoon olive oil
To prepare salsa, combine the first 6 ingredients in a blender; process until smooth. Set aside.
To prepare fish, combine flour and cornmeal in a shallow dish. Combine 1 tablespoon water and egg white in a shallow dish, stirring well. Sprinkle both sides of fish evenly with salt and chili powder. Heat oil in a large nonstick skillet over medium-high heat. Dip fish in egg mixture; dredge in flour mixture. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.
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