Day: March 16, 2010

Gorton’s is sponsoring a recipe contest using their frozen grilled products so naturally, I entered.  Yesterday I was thrilled to find out that I was a finalist in the contest but now I need some hometown support to win! The person who gets the most votes wins a HUGE Pottery Barn gift certificate and boy could Lily and I use some updates in our little apartment.

Here is there recipe, photo and the link to vote.  Easy Easy voting!  Just click the link and then fill in the words in the white box to cast your vote.    You can vote daily until the end of April (yikes, a long time, I know) but if you could I would so appreciate it!

Here is the voting link:  http://www.gortons.com/grilled-details.php?id=425&page=

And here is the recipe for “Taste of Mexico Tortilla Crusted Tilapia Salad with Cilantro Lime Vinaigrette”

For the Dressing:

3 tablespoons lime juice
1 tablespoon apple cider vinegar
2 teaspoons agave nectar
1 teaspoon cumin
2 tablespoon finely chopped fresh cilantro
1/4 cup canola oil
Salt & pepper to taste

For the Fish:

1 egg white
1/4 cup skim milk
1 1/2 cups reduced fat tortilla chip crumbs
1-6.3 oz Gorton’s Roasted Garlic & Butter Grilled Tilapia
2 tablespoons canola oil
5 cups mixed salad greens
1 cup sliced grape tomatoes
1 avocado, cubed
1/2 yellow bell pepper, cleaned and thinly sliced
Salt and pepper to taste
Lime wheels for garnish, if desired

First, prepare the dressing.  Combine lime juice, vinegar, agave nectar, cumin and cilantro in a medium bowl and whisk to combine.  While whisking, slowly drizzle in oil and whisk until well blended.  Season with salt and pepper to taste and refrigerate until ready to use.*

In a shallow dish such as a pie plate, whisk together egg white and skim milk.  Set aside.  Pour crushed tortilla chips into another shallow dish and season with freshly ground pepper to taste.  Set aside.

Remove Gorton’s Roasted Garlic & Butter Grilled Tilapia from pouch and place in a microwave safe dish.  Using the defrost setting on the microwave, defrost the fillets.  Do not allow fillets to cook.

Heat canola oil in a medium nonstick skillet over medium high heat.  Gently coat fillets with milk and egg mixture then gently press fillets in to crushed tortilla chips.  If fillets separate be sure to coat all sides of the fish with the crumb mixture.  Gently place crusted fish in hot oil and cook for about 4-5 minutes on the first side and 2-3 minutes on the second side until crumbs are lightly browned and fish is cooked through.

In the meantime, divide salad greens, sliced tomatoes, avocado and bell peppers between two serving plates.  When fish is cooked, place fillets on top of greens on each plate and drizzle fish and greens with desired amount of cilantro lime vinaigrette.   Garnish with lime if desired.  Enjoy!

*Store bought cilantro lime vinaigrette may be substituted for convenience