Gluten free Tilapia with Chili Cream Sauce

★★★★★ 1 Review
draracefan83 avatar
By Ashley Gibson
from Bryson City, NC

This is a recipe i found in the Better Homes and Gardens New Dieters Cookbook, I changed it a little to make it gluten free.

serves 4
method Stove Top

Ingredients

  • 1 lb
    fresh or frozen tilapia
  • 2 Tbsp
    gluten free cornmeal
  • 2 Tbsp
    gluten free bisquick
  • nonstick cooking spray
  • 1 tsp
    cooking oil
  • CHILI CREAM SAUCE
  • 2 tsp
    gluten free butter
  • 2 tsp
    gluten free bisquick
  • 1 tsp
    chili powder
  • 1/4 tsp
    salt
  • 1/4 tsp
    ground cumin
  • 3/4 c
    fat free half-and-half
  • 2 Tbsp
    snipped fresh parsley, optional
  • lime slices, optional
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How To Make

  • 1
    Thaw fish, if frozen. Rinse fish, pat dry. Cut into 4 serving size portions, if fresh. Stir together cornmeal and the 2 tablespoons bisquick. Sprinkle over both sides of fish. Lightly coat a 12 inch nonstick skillet with cooking spray. Add oil to skillet. Heat over medium-high heat for 2 to 3 minutes per side or until fish flakes easily when tested with a fork. Remove fish from skillet. Keep warm.
  • 2
    Melt butter in the same skillet. Stir in the 2 teaspoons bisquick, chili powder, salt, and cumin. Stir in half-and-half. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. To serve, spoon sauce over fish. If desired, sprinkle with parsley, garnish with lime slices.
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