Coconut-Crusted Tilapia with Miami Mango Salsa
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Ingredients
Coconut Crusted Tilapia
  • 4 tilapia fillets
  • pinch of each: cumin and coriander
  • sea salt
  • ¼ 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
  • 1 ripe mango
  • ½ red bell pepper
  • 1 shallot
  • 4 T fresh chopped cilantro
  • juice and zest of 1 lime
  • sea salt
Instructions
Coconut Crusted Tilapia
  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.
Miami Mango 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.
Recipe by Mamaguru at http://mamaguru.com/coconut-crusted-tilapia-with-miami-mango-salsa/