Caribbean Fish With Mango Salsa

Caribbean Fish With Mango Salsa

Michaelc 3

"Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple."


1 h 25 m servings 312 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 646 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
  2. In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
  3. Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
  4. Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients and spice mix. The actual amount of the breading consumed will vary.
  • Cook's Notes
  • The spice mix can be used as desired and will keep for awhile.
  • Scallops may be cooked for 2 minutes a side. You want the fish/scallops to be cooked lightly, and this is most true with the scallops; overdone and they're a little tough.
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  1. 23 Ratings


This recipe has as couple of issues that just kill it. Number one, the entire recipe requires 1 tablespoon of spice mix. The directions have you mixing up what will amount to a full 1/3 of a cup...

This is a great recipe...I tripled the spice blend mix to have on hand and used it on pounded chicken breast. Used coconut milk in the egg wash and ground coconut in with the crumbs...fresh peac...

Very good recipe - good enough for guests! For the salss, I added 1 seeded and chopped jalapeno pepper and it added a bit of heat that we like. Very fresh tasting and the fish pan-fried (witho...

Excellent flavor, but the instructions call for too much in the spice mix when you really only need a tablespoon total, so cut it at least in half. Also, be sure to coat the fish in flour befor...

Brilliant, followed recipe exactly first 2-3 times making, have moved to purple bell peppers and green onion instead of red onion these days, but even as written strictly brilliant. I only judg...

I've made it many times now because my husband and son really like it. We have different kinds of mangoes here and this is good with either soft and yellow or green and crispy ones.

Enjoyed this recipe. Always looking for interesting ways to fix fish. Didn't have all the ingredients, but it didn't matter. Instead of making the mango salsa I used Italian Rose, Mango Salsa ...

This was good. I had a difficult time getting the breading to stick and I am not sure it really added much to the recipe. Next time I think I will just omit it and make it a more "week night f...

I love mangos and on fish it's the best. I tried this and loved it. Thanks for putting on site.