Start the potatoes first, and make the fish and broccoli while they roast. You can keep the first batch of fish warm on a plate while you cook the second batch, either in the oven or your toaster oven. The Cilantro-Lime Mayonnaise is terrific with the fish and broccoli, too!
Cornmeal-Crisped Tilapia – from Mark Bittman, NY Times Magazine
You can substitute any mild, white-fleshed fish for the tilapia.
- 1 1/2 lbs. tilapia, cut into pieces
- 1 1/2 cups buttermilk
- 1 1/2 cups cornmeal
- 1 1/2 TBS chili powder
- 2 – 3 TBS unsalted butter
- 2 – 3 TBS olive oil
Soak the fish in the buttermilk. On a plate or in a pie plate, combine the cornmeal and chili powder. Heat a large skillet over medium heat; add 1 TBS butter and 1 TBS oil.
Dredge the fish in the cornmeal mixture and
cook until golden on both sides and cooked through, about 8 – 10 minutes.
Transfer to a plate, wipe the skillet clean, and repeat until all the fish is cooked. Serve with lemon wedges if desired.
Roasted Potato Wedges with Cilantro-Lime Mayonnaise – adapted from Gourmet magazine
- 4 medium baking potatoes, each cut into 8 wedges
- 3 TBS olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground oregano
- 3/4 tsp salt
For Cilantro-Lime Mayonnaise:
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup non-fat plain Greek yogurt (or sour cream)
- 2 TBS chopped cilantro
- zest of 1 lime
- juice of 1/2 lime
- 1/4 tsp salt
Preheat oven to 450, with a rimmed baking sheet on a rack in the lower third of the oven.
In a large bowl, stir together the olive oil, cumin, oregano and salt; add the potatoes and toss well to coat.
Place potatoes, cut side down, on the hot baking sheet,
and roast for 40 minutes, turning to the other cut side halfway through.
In a small bowl, stir together mayonnaise ingredients.
Serve potatoes with the mayonnaise.