Coconut Crusted Tilapia With Mango Salsa Recipes

COCONUT CRUSTED TILAPIA WITH MANGO SALSA

Steps:

• Wash and dry filets. Pat dry with paper towels. Cut into smaller increments (about four per filet); set aside.
• In another flat bowl, beat the eggs and water together.
• Place the flour in another flat bowl.
• In another flat bowl or pie pan, crush the coconut and Panko together to break up the coconut chips.
• Dip each filet into the egg mixture, then into the flour, and shake off excess. Then press each filet into the coconut breading mixture until coated.
• In a large frying pan on medium heat, warm the oil for about 5 minutes. Do a test to see if the pan is hot enough by adding a sprinkle of water, to see if it sizzles.
• Place each prepared filet (dipped in egg, flour, and then coconut mixture) into pan; the oil should surround the fish.
• Cook 2-4 minutes per side (depending on thickness-if fish is thick, cook longer and slower), until the breading is golden brown.
• Place the diced mango, 1/2 cup red onion, cilantro, and the juice of 1 fresh lime in a small bowl.
• Serve the mango salsa on top of the fish.

COCONUT-MANGO ENCRUSTED TILAPIA

Steps:

• Preheat grill to medium-high direct heat (350 to 400 degrees). In a blender or food processor blend tortilla chips, coconut, dried fruit, onion powder, garlic powder and salt to taste to make fine crumbs. Place in a resealable plastic bag. Add the cilantro and bell pepper, seal bag and shake to blend.
• Stir together lime juice and oil in a shallow dish. Dip 1 fillet in lime juice mixture to coat. Transfer to crumb mixture in plastic bag. Seal the bag and coat. Press coating firmly onto fish. Repeat with remaining fillets.
• Place fillets in foil pan or on non-stick aluminum foil. Grill, covered 10 minutes or until fish flakes easily with a fork.

MANGO-LICIOUS TILAPIA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C.)
• In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
• Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
• While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.