My husband called this “restaurant food” when he took his first bite, but it’s very easy to prepare. It was inspired by the 80’s classic, coconut shrimp. The mango salsa is sweet to mimic the traditional marmalade accompaniment. Serve with rice and black beans and you will have a tropical feast.
Coconut-Crusted Tilapia with Miami Mango Salsa
Author: Rebecca Cofiño for Mamaguru
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
- Season fish with a light dusting of spices and a generous sprinkle of sea salt.
- 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.
- 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.
- Sprinkle with sea salt and serve immediately with lime wedges and Miami Mango Salsa.
Miami Mango Salsa
- Cut mango, pepper and shallot into a fine dice.
- 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.
Miami Mango Salsa Recipe Note
This is a sweet salsa, but if you want heat add red pepper flakes or chillies.
Great! Thanks for letting me know.
I made this over the week-end, it was delicious. Thanks for the recipe.
I’m so happy you and your family enjoyed the recipe so much, Jacqueline. It’s one of our favorites too.
I cooked this for my family and they were delighted beyond words. I made it with the white rice and black beans. The combination of it all was just an explosion of taste in my mouth, heavenly. My husband said to me he would easily pay 25.00 for this plate @ a restaurant.
Usually when you look up something to make, you basically find it however there are never any ideas what to make it with so then you are stuck with trying to figure that out. I am thankful the recipe gave me an idea and it was GREAT!