 |
| Copyright 2012 LtDan'sKitchen blogs |
The dish is fairly simple in that you are basically pan-frying tilapia fillets or any fish fillets until they are cooked to a flaky crisp texture. You garnish the fried fish with the mango salsa that complements the delicate flavor of the fish. I do not remember the exact recipe I used to make the mango salsa but I put together a simple version which tasted great so there is no need to worry about it. I was also lucky to find Mexican mangoes that were golden yellow in color but were still firm in texture. I usually go for the semi-ripe Haden or Tommy Atkins variety which are the more common mango cultivars in the US. Still, the mangoes I bought had the perfect texture for the salsa that I wanted to serve with the fish.
Pan Fried Tilapia with Mango Salsa
4 tilapia fillets, frozen
1/4 cup flour
salt and pepper
2 tbsp olive oil + extra for frying
1. Thaw the fillets to room temperature. Pat dry with paper towels and lay
flat on a chopping board. Drizzle with the 2 tbsp olive oil and season on
both sides with salt and pepper.
2. Put the flour on a glass baking dish and season with 1/2 tsp salt and 1/4
tsp black pepper.
3. Heat 4 tbsp olive oil in a non-stick pan over medium heat. Dredge the
fillets with the flour mixture and tap the excess off before frying to a
light golden brown crisp. This will take about 3-4 minutes for each side.
Do not overfry the fish. Do this in batches and add more oil if necessary.
4. To serve, lay one or two fillets on a plate and add a scoop of the mango
salsa on the side. Top with cilantro leaves to garnish.
Mango Salsa
2 mangoes, ripe but firm
1/4 cup diced red onions
1 tbsp ginger, diced finely
1 cucumber, peeled and
deseeded, diced finely
juice of 1/2 lime
salt and pepper
1/2 tsp sesame oil
2 tbsp chopped cilantro
1. Slice the mango halves
from the pith and scoop
it out with a spoon.
Dice finely.
2. In a small bowl, combine the mangoes with the onions, ginger, cucumber
and season with the lime juice and a little bit of salt and pepper. Toss
and cover with clingfilm and set aside in the fridge for 30 minutes.
3. When ready to serve, add the sesame oil and the cilantro and give the
salsa one last toss. Check for flavor and adjust accordingly.
Pan Fried Tilapia with Mango Salsa
4 tilapia fillets, frozen
1/4 cup flour
salt and pepper
2 tbsp olive oil + extra for frying
1. Thaw the fillets to room temperature. Pat dry with paper towels and lay
flat on a chopping board. Drizzle with the 2 tbsp olive oil and season on
both sides with salt and pepper.
2. Put the flour on a glass baking dish and season with 1/2 tsp salt and 1/4
tsp black pepper.
3. Heat 4 tbsp olive oil in a non-stick pan over medium heat. Dredge the
fillets with the flour mixture and tap the excess off before frying to a
light golden brown crisp. This will take about 3-4 minutes for each side.
Do not overfry the fish. Do this in batches and add more oil if necessary.
4. To serve, lay one or two fillets on a plate and add a scoop of the mango
salsa on the side. Top with cilantro leaves to garnish.
Mango Salsa
 |
| Copyright 2012 LtDan'sKitchen blogs |
1/4 cup diced red onions
1 tbsp ginger, diced finely
1 cucumber, peeled and
deseeded, diced finely
juice of 1/2 lime
salt and pepper
1/2 tsp sesame oil
2 tbsp chopped cilantro
1. Slice the mango halves
from the pith and scoop
it out with a spoon.
Dice finely.
2. In a small bowl, combine the mangoes with the onions, ginger, cucumber
and season with the lime juice and a little bit of salt and pepper. Toss
and cover with clingfilm and set aside in the fridge for 30 minutes.
3. When ready to serve, add the sesame oil and the cilantro and give the
salsa one last toss. Check for flavor and adjust accordingly.
No comments:
Post a Comment