Chili-Spiced Whitefish
1 tbsp yellow cornmeal
1 tbsp all-purpose flour
1 tbsp chili powder
1 tsp salt
4 Whitefish Fillets (about 2 pounds)
2 tbsp butter or margarine

Avocado and Corn Salad
1 medium avocado, peeled and cut into 1/2-inch pieces

1 10 ounce package frozen whole-kernel corn, thawed
1 medium tomato, cut into 1/2-inch pieces
2 tbsp chopped fresh cilantro leaves
2 tbsp fresh lime juice
1 tbsp olive oil
1/4 tsp salt (optional)

4 Whole Lettuce Leaves


In small bowl combine cornmeal, flour, chili powder, and salt and place mixture on wax paper, then coat Whitefish fillets.

Heat 12-inch skillet until hot over medium-high heat and melt 1-tablespoon butter or margarine. Add coated Whitefish fillets to pan and cook on one side for 4 minutes. Flip fillets, add remaining butter or margarine, reduce heat to medium and cook an additional 4 to 6 minutes or until whitefish flakes easily with a fork.

To prepare avocado and corn salad, combine all ingredients in a medium bowl and serve Whitefish and salad on whole lettuce leaves.

Serves: 4

Time: 20 minutes