inspired by MarthaStewart.com

1/3 cup yellow cornmeal

1/4-1/2 teaspoon celery seed

Coarse salt and ground pepper

4 (6 to 8 ounces each) skinless tilapia fillets

3 tablespoons olive oil

1/2 cup prepared tomato salsa ( I used pepita salsa from Trader Joes.)

In a shallow dish, combine cornmeal and celery seed; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.

In a large skillet, heat 1-2 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towel. Repeat with remaining oil and fish. Serve with salsa.