Cornmeal Crusted Tilapia with Grits and Sauteed Spinach

Ingredients

• 1½ lb tilapia fillets
• ¾ cup cornmeal
• ¼ cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1½ tsp salt
• ½ tsp black pepper
• 2 eggs
• ½ cup vegetable oil
• 1 cup quick-cooking grits
• 4 cup water
• 2 tbsp butter
• ½ cup cheddar cheese, shredded (optional)
• 10 oz fresh spinach
• 2 cloves garlic
• 1 tbsp olive oil

Steps

1. Pat tilapia fillets dry with paper towels. In a shallow dish, combine cornmeal, flour, paprika, garlic powder, 1 teaspoon salt, and black pepper. In another shallow dish, whisk eggs.
2. Dip each tilapia fillet first in the egg, then dredge in the cornmeal mixture, pressing to coat well. Set aside on a plate.
3. Cook grits: Bring 4 cups water and 0.5 teaspoon salt to a boil in a medium saucepan. Slowly whisk in grits. Reduce heat to low, cover, and cook for 5-7 minutes, stirring occasionally, until thickened. Stir in butter and optional cheese.
4. While grits cook, heat vegetable oil in a large skillet over medium-high heat. Carefully place coated tilapia fillets in the hot oil (do not overcrowd) and cook for 3-4 minutes per side, until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
5. Drain most of the oil from the skillet, leaving about 1 tablespoon. Add olive oil and minced garlic to the skillet, and sauté for 30 seconds until fragrant.
6. Add spinach to the skillet and cook, tossing frequently, until wilted, about 2-3 minutes. Season with remaining 0.5 teaspoon salt.
7. Serve the cornmeal-crusted tilapia immediately with a side of creamy grits and sautéed spinach.