Cornmeal Crusted Tilapia with Warm Crab Salsa

We were watching Master Chef a couple of nights ago, and it dawned on me that while I test recipes frequently, I've allowed my day-to-day cooking slip.  I haven't been as creative as I can be.  There shouldn't be a contest or due date looming for me to put my best weeknight meals forward.  So with that said, I decided while siting in the elementary school's pick up line that dinner would not simply be the same old tilapia that the kids have grown accustom to.  I guess with kids we get into a routine of cooking certain dishes that we know are popular.  We call them "favorites."  The problem is "favorites" lead to habits and routines, and soon, we find ourselves on a feeding & menu schedule.  You know the one..Monday-chicken nuggets, Tuesday-tacos, Wednesday-spaghetti, Thursday-...

Well, for me, it's time to move on.  Yes, we will still have Taco Tuesday, because I have enough taco ideas to feed them something different for an entire year of Taco Tuesdays.  However, for everything else, it's time to rediscover my creative weeknight meal.

I knew that last night was going to be fish, grits, and baked beans...it's a southern thing. However, the more I thought about it, the more I realized that it was BORING!  With that said, as I sat in the second school pick up line, I went on a mental field trip through my pantry and refrigerator.  What I came up with was...Cornmeal dusted tilapia with Parmesan garlic grits, served with a warm salsa of tomatoes, jalapenos and crab.

Ingredients:

4 Tilapia Fillets

1 c. yellow cornmeal

2 tsp garlic powder

2 tsp salt

1 tsp black pepper

1/4 c. olive oil

Combine cornmeal, garlic powder, salt & pepper.  Dredge tilapia fillets in cornmeal and shake off excess.  Heat olive oil in a skillet to approximately 350 degrees.  Sprinkle a pinch of cornmeal into the oil.  If it's hot enough, the cornmeal will sizzle.  Fry tilapia fillets until golden brown.  Flip only once.  Remove from heat.

Grits:

2 1/2 c. water

1 c. grits

1/2 tsp garlic powder 

1 tsp salt

1/2 c. milk

1/2 c. grated Parmesan cheese

Heat water, garlic & salt to boiling.  Whisk in grits and reduce heat to medium low.  Cook grits for 5 minutes.  As they cook, they will thicken.  Add milk in small amounts while whisking to prevent sticking.  In last  minute of cooking, whisk in cheese and remaining milk.  Remove from heat and allow to thicken.

Salsa:

1 can rotelle tomatoes (tomatoes with chile)

1/2 c. chopped onion

1/4 c. chopped bell pepper

2 garlic cloves--crushed

2 bay leaves

2 TBSP olive oil

1 c. crab meat

Heat olive oil in a large skillet.  Add peppers, onions, and garlic.  Saute until onions are translucent.  Do not burn.  Add tomatoes, bay leaves, and crab meat.  Use spoon/spatula to break up crab meat. Reduce heat and cook until thick...approximately 10 minutes.

For added heat, add 1/8 tsp red pepper flakes.