Coconut Crusted Tilapia With Miami Mango Salsa Recipes

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COCONUT CRUSTED TILAPIA WITH MANGO SALSA



Coconut Crusted Tilapia with Mango Salsa image

This Coconut Crusted Tilapia with Mango Salsa is delicious served for lunch or dinner, and makes great fish tacos, too!

Provided by Sandy

Time 40m

Number Of Ingredients 12

2 12 oz packages tilapia, thawed
1 1/4 cup toasted coconut chips (I buy at Costco)
1 1/4 cup Panko breadcrumbs
3/4 tsp. paprika
3/4 tsp. salt
3 eggs + 1 Tbsp. water
3/4 cup flour
About 1/2 cup olive oil for pan
2 mango (peeled and diced into small pieces)
1 cup red onion (diced, divided)
3 lime (juiced)
1/2 cup chopped cilantro

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-CRUSTED FISH FILLETS WITH MANGO SALSA



Coconut-Crusted Fish Fillets With Mango Salsa image

This is a tasty and quick way to fry up some fish for dinner, this coconut-crusted fish is delicious paired with the fresh mango salsa.

Provided by Marian Blazes

Categories     Dinner     Entree

Time 35m

Yield 4

Number Of Ingredients 22

For the Mango Salsa:
1 ripe mango (peeled and finely diced)
1/4 cup red onion (finely chopped)
Juice of 1/2 lime
1/4 cup red pepper (finely chopped)
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
2 tablespoons fresh cilantro (coarsely chopped)
1/2 teaspoon curry powder
Dash salt and pepper to taste
For the Fillets:
1 cup sweetened coconut (shredded)
4 firm white fish fillets (such as whiting)
2/3 cup all-purpose flour (divided)
1/2 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground pepper (or to taste)
1 egg
2 tablespoons olive oil
2 tablespoons butter

Steps:

  • Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.
  • Place the shredded coconut in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate.
  • In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.
  • Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture (letting excess drip off), and finally in the coconut mixture, coating both sides completely.
  • Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
  • Spoon a bit of the mango salsa on each fillet and serve.

Nutrition Facts : Calories 705 kcal, Carbohydrate 55 g, Cholesterol 180 mg, Fiber 6 g, Protein 44 g, SaturatedFat 13 g, Sodium 485 mg, Sugar 28 g, Fat 36 g, ServingSize 4 fillets (4 servings), UnsaturatedFat 0 g

COCONUT-CRUSTED TILAPIA WITH MIAMI MANGO SALSA



COCONUT-CRUSTED TILAPIA WITH MIAMI MANGO SALSA image

Categories     Fish     Bake     Dinner

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.

COCONUT CRUSTED TILAPIA



Coconut Crusted Tilapia image

Categories     Main Course

Yield 6

Number Of Ingredients 5

1/4 cup shredded coconut
1/4 cup Italian bread crumbs
1/4 cup Whole Wheat Ritz crackers (crushed)
1/3 cup liquid egg whites
6 (4 ounce) tilapia fillets

Steps:

  • Preheat oven to 400 degrees
  • Place foil on a baking sheet and spray with non-stick spray.
  • Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
  • Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
  • Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)

Nutrition Facts : Servingsize 1 serving, Calories 719 kcal, Fat 38 g, SaturatedFat 22 g, Cholesterol 53 mg, Sodium 789 mg, Carbohydrate 56 g, Sugar 6 g, Protein 39 mg

COCONUT-MANGO ENCRUSTED TILAPIA



Coconut-Mango Encrusted Tilapia image

I found this on a recipe card in a local grocery store. I thought it sounded great. I wanted to post it before I lost the card.

Provided by Margie99

Categories     Tilapia

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups broken tortilla chips
1/3 cup shredded coconut
1/3 cup diced dried tropical fruit, bits
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons minced red bell peppers
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 lb tilapia fillets or 4 (4 ounce) tilapia fillets, thawed if frozen

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.

COCONUT-MANGO TILAPIA



Coconut-Mango Tilapia image

Friends always request this recipe with its intriguing tropical taste. A sweet mango puree nicely complements the couscous and fish.-Jessie Apfe, Berkeley, California.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup light coconut milk
2 tablespoons lime juice
2 large mangoes, peeled and diced
3 tablespoons brown sugar
4-1/2 teaspoons minced fresh gingerroot
4 tilapia fillets (4 ounces each)
COUSCOUS:
3/4 cup light coconut milk
1-1/2 teaspoons minced fresh gingerroot
2/3 cup uncooked couscous
2 tablespoons minced fresh cilantro

Steps:

  • Place the first five ingredients in a blender; cover and process until smooth. Pour 1 cup mixture into a large resealable plastic bag. Add fish; seal bag and turn to coat. Refrigerate at least 2 hours. Cover and refrigerate remaining mixture for sauce., Drain fish, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 3-4 in. from heat 3-5 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a small saucepan, bring coconut milk and ginger to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Add cilantro; fluff with a fork. Serve fish with couscous and reserved sauce.

Nutrition Facts : Calories 350 calories, Fat 10g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 72mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

MANGO-LICIOUS TILAPIA



Mango-licious Tilapia image

My son's girlfriend, Nicole, named this 'mango-licous'. The mango salsa is great over the tilapia, as a dip or on cottage cheese. Try serving the tilapia over brown basmati rice or lightly dressed salad greens for a complete meal. Then generously top with the salsa. Mango-licious!!

Provided by Anonymous

Categories     Seafood     Fish     Tilapia

Time 22m

Yield 4

Number Of Ingredients 15

4 tilapia fillets
2 tablespoons olive oil
1 ½ tablespoons grated orange zest
¼ cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste
1 mango - peeled, seeded and diced
1 small red onion, finely chopped
1 avocado - peeled, pitted and diced
3 roma tomatoes - peeled, seeded and chopped
1 lime, zested and juiced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh ginger root
¼ cup chopped fresh cilantro
1 teaspoon kosher salt

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.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 21.2 g, Cholesterol 41.4 mg, Fat 16 g, Fiber 6.2 g, Protein 25.3 g, SaturatedFat 2.4 g, Sodium 561.6 mg, Sugar 11.7 g

GRILLED TILAPIA WITH MANGO SALSA



Grilled Tilapia with Mango Salsa image

Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

Provided by Naomi Witzke

Categories     Seafood     Fish     Tilapia

Time 1h55m

Yield 2

Number Of Ingredients 16

⅓ cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
½ teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
½ red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Nutrition Facts : Calories 634 calories, Carbohydrate 33.4 g, Cholesterol 62.2 mg, Fat 40.2 g, Fiber 4.4 g, Protein 36.3 g, SaturatedFat 5.8 g, Sodium 696.7 mg, Sugar 25.2 g

TILAPIA WITH MANGO SALSA



Tilapia with Mango Salsa image

What's the well-dressed tilapia wearing this season? Mango salsa, darling! Get out the cucumbers and onions and try it in this simple dish for six.

Provided by My Food and Family

Categories     Home

Time 32m

Yield Makes 6 servings.

Number Of Ingredients 10

1 ripe mango, peeled, seeded and diced
1/2 cup finely chopped cucumbers
1/4 cup finely chopped red onions
1 small jalapeño pepper, seeded, finely chopped and minced
1/4 cup chopped fresh cilantro
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1 Tbsp. oil, divided
6 tilapia fillets (1-1/2 lb.)
3 cups hot cooked instant brown rice
1 lime, cut into 6 wedges

Steps:

  • Combine first 5 ingredients and 2 Tbsp. dressing.
  • Heat 1-1/2 tsp. of the oil and 1 Tbsp. dressing in large nonstick skillet on medium heat. Add 3 fish fillets; cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Transfer to serving platter; keep warm. Repeat with remaining oil, dressing and fish.
  • Serve fish with rice, mango salsa and lime wedges.

Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

TILAPIA WITH MANGO SALSA



Tilapia With Mango Salsa image

Make and share this Tilapia With Mango Salsa recipe from Food.com.

Provided by Sunshine47

Categories     Southwestern U.S.

Time 9m

Yield 2 serving(s)

Number Of Ingredients 5

1 lb tilapia fillet
1/2 cup low-fat milk
1 cup panko breadcrumbs
1 cup mango salsa or 1 cup pineapple salsa
2 tablespoons oil

Steps:

  • Thaw frozen tilapia.
  • Soak in milk for 1/2 hour discard milk no need to pat dry.
  • Dip tilapia in panko crumbs.
  • Saute in oil until brown on each side about 2 min per side.
  • Serve with salsa on top.

Nutrition Facts : Calories 577.1, Fat 20.9, SaturatedFat 4.1, Cholesterol 116.5, Sodium 540.2, Carbohydrate 41.9, Fiber 2.4, Sugar 6.5, Protein 54.9

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CAJUN TILAPIA WITH MANGO SALSA RECIPE | BUDGET EARTH
2012-06-13 In my opinion, it is the secret ingredient to my Cajun tilapia, since it adds that perfect mix of sweet and spicy to the recipe. Even though this tilapia recipe may look complicated, it is one of the easiest Cajun recipes I make on a regular basis. The hardest part of the entire recipe is waiting for the salsa to chill in the refrigerator. Once ...
From budgetearth.com
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PANKO AND COCONUT CRUSTED COD AND MANGO SALSA RECIPES
Preheat oven to 425 degrees F. In a blender combine the lime zest and juice, mangoes, honey and cayenne pepper. Blend until smooth. Place 1/4 of the mango sauce into a shallow dish.
From foodnewsnews.com
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TORTILLA CRUSTED TILAPIA WITH AVOCADO MANGO SALSA
2018-02-23 Instructions. Preheat oven to 375 degrees. Pat the tilapia dry with a paper towel and place on a baking sheet. Set aside. In a food processor, add the tortilla chips, chili powder, cumin, garlic powder and cayenne. Process until fine crumbs form.
From thesuburbansoapbox.com
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COCONUT-CRUSTED TILAPIA (PALEO) - TILAPIA
Ingredients. 2 tablespoons coconut oil; ¾ cup unsweetened flaked coconut; ½ cup coconut flour; sea salt to taste; 3 eggs, beaten; 4 (4 ounce) fillets tilapia fillets, or more as needed
From worldrecipes.org
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TILAPIA WITH QUINOA AND MANGO SALSA RECIPE | MYRECIPES
In a small bowl, stir together cumin, curry, pepper and 1/4 tsp. salt. Rub oil on tilapia, season on both sides with spice mixture and place on baking sheet. Bake until fish is opaque and flakes with a fork, 10 to 12 minutes.
From myrecipes.com
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Top Asked Questions

What kind of fish should I cook with Mango Salsa?
These sautéed fish fillets have a crisp coconut crust and are topped with a refreshing mango salsa. The coconut adds a bit of sweetness while the curry powder brings more complex flavor and perhaps a hint of heat. It is best to use a firm white fish for this recipe, such as whiting, halibut, cod or sea bass, and be sure that your mango is ripe.
How to make Mango Salsa?
Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.
What does coconut and Mango Salsa taste like?
The flavors of coconut and mango will transport your dinner table to the tropics. These sautéed fish fillets have a crisp coconut crust and are topped with a refreshing mango salsa. The coconut adds a bit of sweetness while the curry powder brings more complex flavor and perhaps a hint of heat.
How do you cook a filet mignon with Mango Salsa?
Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side. Spoon a bit of the mango salsa on each fillet and serve. I don't like this at all.

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