Tortilla-Crusted Tilapia with Corn and Mango Salsa

My zesty salsa pairs perfectly with this tex-mex inspired tilapia dish.

1. To make the salsa: In a nonstick skillet sprayed with cooking spray, cook the corn on medium-high heat for 8 minutes or just until the corn is dry and beginning to brown. Stir in the remaining salsa ingredients. Spread over a large serving platter.
2. In a food processor grind tortilla chips until crumbly. Combine egg and milk. Dip fish fillets into egg mixture then into crumbs.
3. Preheat oven to 425 F. Place fish on greased baking tray and bake 10 minutes per inch of thickness or just until fish flakes.
4. Place fish over salsa.

1 ½ lb tilapia or 4 fillets
1 egg
2 tbsp milk or water
2 cup tortilla chips
½ cup corn
½ cup diced mango
½ cup canned black beans, drained and rinsed
¼ cup diced red bell peppers
¼ cup diced sweet onions
¼ cup chopped fresh cilantro or parsley
1 Tbsp fresh lime or lemon juice
1 tsp liquid honey
1 tsp minced garlic
½ tsp hot pepper sauce

Serves 4

Nutritional Information per Serving
Calories 400
Fat 9g
Saturated Fat 2.5g
Cholesterol 140mg
Sodium 470mg
Carbohydrate 38g
Fibre 4g
Protein 41g