Caribbean Fish With Mango Salsa

Ingredients

• tablespoon paprika
• teaspoon scurry powder
• teaspoon sground cumin
• 1/2 teaspoon sground allspice
• teaspoon ground ginger
• teaspoon ground coriander
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground fennel seed (Optional)
• 1/8 teaspoon cayenne pepper (Optional)
• mango - peeled, seeded and diced
• cup chopped fresh pineapple
• 1/2 red bell pepper, chopped
• 1/2 cup black beans, rinsed and drained (Optional)
• 1/2 red onion, finely chopped
• tablespoon schopped fresh cilantro
• tablespoon sfresh lime juice
• large egg
• 1/3 cup milk
• cup panko bread crumbs
• tablespoon dried unsweetened coconut, or to taste (Optional)
• tablespoon olive oil, or as needed
• (4 ounce) filletstilapia

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.

Tips

The nutrition data for this recipe includes the full amount of the breading ingredients and spice mix. The actual amount of the breading consumed will vary.