COCONUT-CRUSTED TILAPIA WITH MIAMI MANGO SALSA

COCONUT-CRUSTED TILAPIA WITH MIAMI MANGO SALSA image

Yield 4 people

Number Of Ingredients 18

4 tilapia fillets
pinch of each: cumin and coriander
sea salt
1/4 c flour
1 egg
splash of milk
1 c panko bread crumbs
1 c coconut flakes
2-3 T coconut oil
lime
Miami Mango Salsa
This is a sweet salsa, but if you want heat add red pepper flakes or chillis.
1 ripe mango
1/2 red bell pepper
1 shallot
4 T fresh chopped cilantro
juice and zest of 1 lime
sea salt

Steps:

1. Season fish with a light dusting of spices and a generous sprinkle of sea salt. 2. Prepare a breading station for fish by lining up 3 bowls. In the first, put the flour. In the second, whisk together the egg and milk. In the third, mix the coconut and panko crumbs. Dip each fillet into the three bowls in this order: flour, egg bath, coconut. Coat well. 3. Heat oil in frying pan over a medium high flame. When hot add the fish. Turn fish when the flakes start to brown, about 2 minutes. Repeat on the second side. Carefully poke a knife to make sure the center is cooked. 4. Sprinkle with sea salt and serve immediately with lime wedges and Miami Mango Salsa. Salsa: 1. Cut mango, pepper and shallot into a fine dice. 2. Combine all ingredients and season with sea salt to your taste. Allow flavors to meld together for at least 30 minutes. This can be made in advance as the longer it sits, the better it gets, up to 3 days.