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Caribbean Fish With Mango Salsa
Prep
45 mins
Cook
10 mins
Servings
5
Difficulty
Medium
This Caribbean Fish with Mango Salsa is one of my go to weeknight dinners because it comes together in just about an hour from start to finish. The spice blend is honestly what makes it special, a warm mix of curry, cumin, and allspice that tastes like you've been cooking all day. Fresh mango on top adds a bright sweetness that balances everything perfectly, and mangoes are packed with vitamin C which is so good for your immune system. The best part is how budget friendly it is, just simple fish and pantry staples that most people already have on hand. Every time I make this, my family asks for seconds.
Ella x
Ingredients
- 11 tablespoon paprika
- 22 teaspoons curry powder
- 22 teaspoons ground cumin
- 11 ½ teaspoons ground allspice
- 11 teaspoon ground ginger
- 11 teaspoon ground coriander
- ¾ teaspoon salt¾ teaspoon salt
- ½ teaspoon freshly ground black pepper½ teaspoon freshly ground black pepper
- ¼ teaspoon ground fennel seed (Optional)¼ teaspoon ground fennel seed (optional)
- ⅛ teaspoon cayenne pepper (Optional)⅛ teaspoon cayenne pepper (optional)
Detail level
Instructions
- 1
Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
- 2
In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
- 3
Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
- 4
Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.
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