Description
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.
Ingredients
- 1 tablespoon paprika
- 2 teaspoons curry powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground fennel seed (Optional)
- ⅛ teaspoon cayenne pepper (Optional)
- 1 mango – peeled, seeded and diced
- 1 cup chopped fresh pineapple
- ½ red bell pepper, chopped
- ½ cup black beans, rinsed and drained (Optional)
- ½ red onion, finely chopped
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1 egg
- ⅓ cup milk
- 1 cup panko bread crumbs
- 1 tablespoon dried unsweetened coconut, or to taste (Optional)
- 1 tablespoon olive oil, or as needed
- 5 (4 ounce) fillets tilapia
Instructions
- 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.
Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 5