Cornmeal-Crusted Tilapia With Tomatillo Salsa

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1/2 cup fresh cilantro leaves

1/2 cup chopped onion

1 tablespoon fresh lime juice

2 serrano chiles, seeded and coarsely chopped

1 (11-ounce) can tomatillos, drained

1 garlic clove, minced

1/4 cup all-purpose flour

1/4 cup cornmeal

1 tablespoon water

1 large egg white

4 (6-ounce) tilapia fillets

3/4 teaspoon salt

1/2 teaspoon chili powder

1 tablespoon olive oil

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