gluten free tilapia with chili cream sauce
(1 rating)
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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.
(1 rating)
yield
4 serving(s)
method
Stove Top
Ingredients For gluten free tilapia with chili cream sauce
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1 lbfresh or frozen tilapia
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2 Tbspgluten free cornmeal
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2 Tbspgluten free bisquick
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nonstick cooking spray
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1 tspcooking oil
- CHILI CREAM SAUCE
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2 tspgluten free butter
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2 tspgluten free bisquick
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1 tspchili powder
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1/4 tspsalt
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1/4 tspground cumin
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3/4 cfat free half-and-half
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2 Tbspsnipped fresh parsley, optional
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lime slices, optional
How To Make gluten free tilapia with chili cream sauce
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1Thaw 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.
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2Melt 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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