1

Place tilapia in a zip lock plastic bag, pour the beer it the bag. Close and refrigerate about 15 - 20 minutes before coating.

2

Mix the cream of wheat with salt and peppers, place in a shallow dish (for coating fish) and set aside.

3

To coat each filet, remove the fish from the beer (discarding the beer) and coat each fillet on both sides with cream of wheat mixture.

4

Cooking option 1: Pan-Fry in olive oil until cooked through and golden brown. (about 3 minutes on each side, depending on the thickness of the filet.)

5

Cooking option 2: Place coated files on a Silpat or parchment paper, spray with olive oil and roast at 425 degrees until done (about 15 minutes, depending on the thickness of the filet.)

6

Serve warm with a dollop of tartar sauce on the side. Perfect served with rice pilaf or brown rice and string beans.