Cornmeal-Crusted Tilapia with Squash Salad

You just can't beat a fish fillet in crunchy breadcrumbs. This dish with a cornmeal crust resembles a southern fried catfish (but with a sweeter fish in the center).
To make the salad, thinly slice the zucchini and yellow squash with a vegetable peeler to make 2 cups each. Combine the lime juice and the following 5 ingredients (no sugar) in a medium bowl, stirring with a whisk. Add the zucchini mixture, stirring to coat the vegetables. Sprinkle with cheese. Set the salad aside.To prepare the tilapia, dry the fish with a paper towel. Sprinkle 1/2 teaspoon salt and pepper evenly over the fillets. Put the egg white in a shallow dish. Combine cornmeal and flour in another shallow bowl. Dip each fillet in the egg white and roll in the cornmeal mixture, shaking off any excess.Preheat a large nonstick skillet over medium-high heat. Add the canola oil to the pan; stir to coat. Place the fillets in the pan; cook for 3 minutes on each side, or until the fish flakes easily when pricked with a fork. Place the lettuce fillet on top.