Cornmeal-Crusted Fish with Guacasalsa

Cornmeal-Crusted Fish Guacasalsa
Menu Part: 
Cuisine Type: 

This recipe features white fish fillets covered in cornmeal and fried, served atop a bed of wilted spinach and yellow rice, all topped with a tomatillo-avocado salsa.


1⁄2 cup chopped sweet onion
2 tsp. chopped garlic
4 avocados, peeled and coarsely chopped
6 med. tomatillos, husked and coarsely chopped
1 cup cilantro leaves
2 coarsely chopped jalapeños
4 tsp. fresh lime juice
Salt, to taste
Ground black pepper, to taste
12 firm white fish fillets, such as catfish or red snapper
2 large eggs
1 cup yellow cornmeal
1⁄2-1 tsp. ground red pepper
Vegetable oil, as needed
Wilted Spinich (recipe follows)
Yellow Rice (recipe follows)

Wilted Spinach:
2 tsp. vegetable oil
1 cup chopped onion
1 tsp. ground cumin
1⁄2 tsp. salt
1 lb. baby spinach leaves

Yellow Rice:
41⁄2 cups water
1 tsp. ground turmeric
1 tsp. salt
1⁄2 tsp. black pepper
2 cups long-grain white rice


1. Bring 1 cup water to boil. Add onion and garlic; remove from heat and let stand 5 min. Drain, reserving liquid.

2. In food processor, combine drained onion mixture with avocados, tomatillos, cilantro, jalapeños, lime juice, 1-1-1⁄2 tsp. salt, and 1⁄2 tsp. black pepper. Pulse until slightly chunky, adding reserved onion liquid as needed to thin salsa. Place in bowl; cover and refrigerate.

3. In med.-sized bowl, whisk eggs and 1⁄3 cup salsa. In shallow bowl, combine cornmeal, 1 tsp. salt, red pepper, and 1⁄2 tsp. black pepper. Dip fillets in egg mixture, then in cornmeal to coat; place on racks. Cover; refrigerate.

4. At service: In skillet over med.-high heat, heat 1⁄4 in. oil. Reduce heat to med.; add fillets and cook, turning once, until golden and cooked through, about 5 min. per side.

5. To serve: Spread wilted spinach on plate; top with rice and fillet. Spoon salsa on fish.

Wilted Spinach:

In large skillet over med. heat, heat oil. Add cumin and salt; cook, stirring, 3 min. At serving time, stir in spinach; turn into bowl and stir a few more times.

Yellow Rice:

In med. saucepan, combine water, turmeric, salt, and pepper; bring to a boil. Stir in rice; return to boil. Reduce heat to low; cover and cook 15 min.

More From FoodService Director

Industry News & Opinion

Billerica Memorial High School in Billerica, Mass., is turning to a little friendly competition to get students excited for lunch, Wicked Local Billerica reports.

Throughout the month, the school is hosting a sandwich competiton between its principal and vice principals. Each contestant created a sandwich to be added to the lunch menu for one week, from which a winner will be chosen.

The competition was proposed by Director of School Nutrition April Laskey, who said she was surprised by how responsive people were to the idea.

Read the full story via billerica....

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

FSD Resources