Cornmeal-Crusted Cod with Salsa

Makes 4 servings

Tomato-based salsas are a great source of antioxidants, especially lycopene, and supermarket shelves are exploding with all new lines of bottled salsas. One of my favorite brands is the preservative-free Mrs. Renfro's, which includes roasted habanero and chipotle-corn among others.

Serving Suggestions: Try an easy salad of blanched broccoli flowerets and cherry tomatoes toss with Balsamic Vinaigrette (p. 141 of the book), or Three Bean Salad with Edamame (p. 129).

Prep: 10 minutes. Cook: about 15 minutes.

1/4 cup liquid egg substitute
1/2 cup yellow cornmeal
1 pound cod fillets or other firm-fleshed fish
2 teaspoons ground cumin
1/4 teaspoon salt
2 tablespoons light olive oil
1 cup bottled salsa, heated if desired

1. Pour egg substitute into medium-size bowl. Combine cornmeal, cumin, and salt on plate or piece of waxed paper. Coat fish with egg substitute, then coat with cornmeal, and place on clean piece of waxed paper.

2. In medium-size nonstick skillet, heat oil. Add coated fillets and cook until coating is crispy and fish is opaque in center and begins to flake when prodded with fork, turning over as needed, about 15 minutes.

3. Cut fish into 4 serving portions, and top with room temperature or heated salsa.

Buy the Book!

from:
Eat to Beat Prostate Cancer Cookbook
by David Ricketts
Stewart, Tabori & Chang
Paperback; US $19.95; 336 pages
ISBN: 1-5847-9475-5
Recipe reprinted by permission.