Tilapia Campenchana

2 Tilapia Filets
1-1/2 cups Buttermilk
1-1/2 cups Corn Meal
1 Avocado
1/2 tsp Ground Coriander
1/2 tsp Garlic Powder
2 tbs Canola Oil

Campenchana Sauce
8 oz Shrimp (boiled)
8 oz Jumbo Lump Crab Meat
10 oz can Rotel (original/drained)
5.5 oz can Spicy Hot V-8
2 tsp Green Olives (minced)
1/4 cup Chili Sauce*
1/4 cup White Onion (chopped)
1 tsp Cilantro (chopped)
1/2 tsp Black Pepper

*I used Heinz Chili Sauce

(1.) Mix olives, shrimp and crab meat together. (2.) Add onion, Rotel and cilantro and mix lightly again. (3.) Add chili sauce and black pepper, mix and place covered in refrigerator for minimum of 2 hours. (4.) Soak fish in buttermilk for 10 minutes. Mix cornmeal with coriander and garlic powder and dredge fish until thoroughly coated. Place on dish in refrigerator for 15 minutes. (5.) Bring canola oil to high in non-stick skillet and cook fish approximately 4 minutes per side. (6.) Cube avocado and mix with campenchana. Serve fish covered with campenchana.

Sea-sational!!!

Hint: I made only two filets so double that section of the recipe if you have four, etc. There will be plenty of campenchana for at least 6-8 servings.