• 1½ Tbsp. BUENO^® Chimayo Chile Powder
• 1 tsp. BUENO^® Oregano, crushed
• ¼ cup lemon juice
• ¼ cup balsamic vinegar
• 6 scallions, finely chopped
• 1 Tbsp. white wine
• 4 Tbsp. olive oil
• 2 cloves garlic, peeled and minced
• 1 tsp. salt
• 1½ lbs. tilapia or sole fillets or other white fish of choice
• 3 Tbsp. olive oil
• 1 cup BUENO^® Blue Cornmeal
• ½ cup whole wheat flour
• 2 eggs, beaten

1. Combine red chile powder with oregano, lemon juice, balsamic vinegar,
    scallions, wine, 4 Tbsp. olive oil, garlic, and salt in a shallow dish.
2. Place fish fillets in dish, spooning marinade over fillets to cover them.
3. Place in refrigerator and marinate for 1 hour.
4. Heat 3 Tbsp. olive oil in non-stick skillet over medium heat.
5. When very hot, (when a sprinkle of cornmeal mixture sizzles), turn to high heat.
6. Dip each fillet in egg wash, and then dredge in cornmeal mixture.
7. Shake off excess cornmeal mixture.
8. Add each fillet to skillet. Cook until crispy then turn and cook on other side.
9. Each fillet should cook 4-5 minutes total or until fillet flakes when a small piece
    is cut. Makes six 4 oz. servings.