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Potato Chip Crusted Tilapia With Creamy Lime Dill Sauce Recipe

Photo by Kathy Whyte

To mark Lent during the month of March, the Foodie Friday recipes each week will feature seafood or meatless dishes.Potato Chip Crusted Tilapia With Creamy Lime-Dill sauce (serves two) Prep time: 20 minutes

2 Tilapia fillets (other mild, firm fleshed fish like haddock or Mahi Mahi could substitute)

1 C. finely crushed potato chips

2 tsp.Old Bay seasoning

2 Tbl. Olive oil

Sauce:

½ C. sour cream

1 Tbl. Mayonaise

1 tsp. dill weed

½ lime

Salt and pepper

2 Tbl. Milk

Heat oven to 350.  Prepare the creamy sauce first to allow the flavors to blend while the fish is cooking.  Mix together the sour cream, mayonnaise, dill weed, salt and pepper.  Squeeze the juice from the lime into the sauce and stir in enough milk to get the sauce thin enough to drizzle over the completed dish. Refrigerate.

Toss the crushed potato chips with theOld Bay seasoning. Lightly pepper the fish and press the crushed chips firmly on one side of each fillet. Heat olive oil in an oven-safe fry pan. When the oil is hot, carefully lay the fish, chip side down and cook about two minutes until the crust is brown. Carefully remove fillets from pan and drain excess oil before returning the fish to the pan, crust side up, and placing the pan into the oven to finish the cooking.  (About 5 minutes) The fish will be done when it flakes easily. Serve with a little drizzle of the creamy lime-dill sauce over the top, side salad or your favorite vegetable.

By the way, we found the leftover sauce makes a pretty tasty dip for chips or vegetables.

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