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Caribbean Fish and Mango Salsa

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PREP TIME
45 min
COOKING TIME
10 min
TOTAL TIME
85 min
SERVINGS
5 servings
Dinner Caribbean
Caribbean Fish and Mango Salsa
Ingredients
  • 1 tablespoon paprika
  • 2 teaspoons curry powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground fennel seed
  • 1/8 teaspoon cayenne pepper
  • 1 mango - peeled, seeded and diced
  • 1 cup chopped fresh pineapple
  • 1/2 red bell pepper, chopped
  • 1/2 cup black beans, rinsed and drained
  • 1/2 red onion, finely chopped
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 large egg
  • 1/3 cup milk
  • 1 cup panko bread crumbs
  • 1 tablespoon dried unsweetened coconut, or to taste
  • 1 tablespoon olive oil, or as needed
  • 5 (4 ounce) fillets tilapia
Instructions
1
Combine the spices of paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; reserve the mixture.
2
In another bowl, gently combine mango, pineapple, red bell pepper, black beans, red onion, and cilantro; pour lime juice over the fruit mixture and mix again. Cover the bowl with plastic wrap and refrigerate until chilled, for at least 30 minutes.
3
In a separate bowl, whisk together egg and milk. In another shallow dish, mix panko crumbs with coconut flakes. Add a pinch of the spice mixture to the panko crumb mixture, or to taste.
4
Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of the fillets. Remove any excess crumbs, then place the coated fillets into the hot oil. Cook until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side.