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Caribbean Fish With Mango Salsa

Caribbean Fish With Mango Salsa

  • Prep

    45 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
Michaelc

Michaelc

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 646 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Raedwulf
49

Raedwulf

8/22/2011

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 of spice mix. I don't know about you but JHC what a waste. Then it has you put the 1 tbsp you will use in the panko where it pretty much languishes because the egg dunk won't work without the flour dunk that should precede it. The result as directed was tasteless fish with a bright crunchy and completely out of place fruit salad. SO, I made it again tonight. (I had all this spice mix left over!!) I mixed the tbsp of spice mix in with 1/4 cup of flour and dredged the tilapia in that, then egg, then panko. The Salsa I put on the stove and cooked with an additional tablespoon of lime juice and 1 tsp of the spice mix. The result was perfect, making this into a 5 star recipe. The fish became full flavoured and juicy cuz the spice was on the fish and sealed with the flour and egg, I also salted the filets before flouring. The salsa actually became a salsa and with the spice added became a rich accompaniment perfectly married to the flavour of the fish. THIS I will make again. What to do with the remaining spice I have no idea. Cut it in half at least, even just a 1/3. I also subbed parsley for the cilantro which I taste as soap.

kathy
18

kathy

7/24/2011

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 peach mango salsa and yello rice finished it off and even my kids loved it

Monique
13

Monique

8/10/2012

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 (without oil) to a nice golden colour. Yum!

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