Coconut-Crusted Tilapia with Mango Salsa
This dish for Coconut-Crusted Tilapia with Mango Salsa is an excellent option to consider if you are trying to give your dinner table a touch of the tropics. Using the delicate tastes of tilapia in conjunction with the sweet and tangy notes of fresh mango salsa, this meal provides the ideal combination of a crisp texture and a taste that is refreshing. It's a meal that's easy to make, fast to prepare, and nutritious, making it perfect for weekday dinners or special occasions.
Ingredients
For the Coconut-Crusted Tilapia:
- 4 tilapia fillets
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 1 egg
- 1 tablespoon coconut milk (optional, for added richness)
- Salt and pepper, to taste
- 1 tablespoon olive oil (or coconut oil for extra flavor)
For the Mango Salsa:
- 1 ripe mango, peeled and diced
- ½ red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional, for a bit of heat)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Instructions
Preparing the Tilapia:
Prep the Coating: In a shallow dish, mix the shredded coconut and panko breadcrumbs. Season the mixture with a pinch of salt and pepper.
Prepare the Egg Wash: In a separate bowl, whisk together the egg and coconut milk (if using).
Coat the Fillets: Pat the tilapia fillets dry with paper towels, then season each fillet with salt and pepper. Dip each fillet into the egg wash, ensuring both sides are coated, and then press it into the coconut-panko mixture, making sure the fillets are evenly coated.
Cooking: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the fillets to the pan. Cook for 3-4 minutes per side, until the crust is golden brown and the fish is cooked through. The fish should easily flake with a fork when done.
Making the Mango Salsa:
Combine Ingredients: In a medium bowl, mix together the diced mango, red onion, bell pepper, jalapeño, and cilantro.
Add Lime and Seasoning: Squeeze fresh lime juice over the salsa, and season with a pinch of salt. Toss everything together until well mixed. Let the salsa sit for 10 minutes to allow the flavors to meld.
Serving Suggestions
Place a coconut-crusted tilapia fillet on each plate and top it with a generous spoonful of fresh mango salsa. Serve with a side of steamed jasmine rice or quinoa, and perhaps some grilled vegetables for a complete meal.
Variations and Tips
Fish Substitutes: In the event that you are unable to get tilapia, you may readily obtain other white fish such as cod, halibut, or mahi-mahi as a suitable replacement.
Crunchier Crust: The shredded coconut and panko mixture should be toasted in the oven for a few minutes before being used to coat the fish. This will give the fish an additional crunch.
Spice It Up: To give the coconut coating a little touch of heat, you may flavor it with a pinch of cayenne pepper or paprika.
This Coconut-Crusted Tilapia with Mango Salsa is a meal that is not only tasty but also nutritious. It is a dish that is full of flavor and vivid. The tropical meal that you are about to prepare is guaranteed to be a hit, regardless of whether you are preparing it for a fast supper or to dazzle visitors at a party. Have fun!
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