Caribbean Fish With Mango Salsa
This Caribbean fish recipe can be made with fish or with scallops and will wake up your taste buds! I am not a real recipe follower, and I change it around all the time. Hope this works for you.
Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.
Serving Size 5
- Amount Per Serving
- Calories 312 kcalkcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 37g13%
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.