Never before has corn been so tasty! This is a delicious side dish that is ideal for a barbecue and tastes wonderful in the summer.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 5 |
Ingredients
- 1 tablespoon paprika
- 2 teaspoons curry powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground fennel seed (Optional)
- ⅛ teaspoon cayenne pepper (Optional)
- 1 mango – peeled, seeded and diced
- 1 cup chopped fresh pineapple
- ½ red bell pepper, chopped
- ½ cup black beans, rinsed and drained (Optional)
- ½ red onion, finely chopped
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1 large egg
- ⅓ cup milk
- 1 cup panko bread crumbs
- 1 tablespoon dried unsweetened coconut, or to taste (Optional)
- 1 tablespoon olive oil, or as needed
- 5 (4 ounce) fillets tilapia
Instructions
- Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
- 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.
- 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.
- 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.
- The spice mix can be used as desired and will keep for a while.
- If you want to make this recipe with scallops, simply cook them for 2 minutes on each side. If they are overcooked, they can be a little tough.
- Complete this dish with Zatarain’s Caribbean rice on the side. Add 1/2 red bell pepper and 1/4 cup of fresh pineapple to the rice.
- 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.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 5 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 646 mg |
| Sugars | 12 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
ok, in all fairness I didn’t really follow the recipe but rather used it for inspiration. one of those nights where I look in the fridge and wonder what I’m going to do with some frozen haddock and some frozen shrimp. oh, and no eggs. Thawed the fish and shrimp, wetted with mayo. breaded with panko and coconut. Seasoned with some jerk seasoning, baked with butter at 350. Served with some mango salsa. Came out well.
It tasted great. I struggle with getting breading to stick so that affected the taste some but that is user error 🙂
The salsa was great. Next time I think I will add more salt to the fish.
My fussy husband loved this, as did I. A definite do over!
This was amazing and so flavorful and filling! It all came together nicely and tasted yummy
Loved it! It was delicious and very healthy. Nicer display than the picture. It made quite a bit more of spice than required for the dish; however, I will be making it again soon and will have the spices ready to go.
OMG!!! This salsa is AMAZING! I liked the fish batter too with all the spices. I made the spice muxture like it said but put all of it into my bread crums instead of just a tablespoon like it said. It was very flavorful, fresh, and islandy. It didn’t take me but about 40 mins to prep and cook everything. I multi-tasked. I also reused leftover batter on shrinp! Super light summer fresh dish.
I read some reviews, and coated the fish with flour first. This was a “spur of the moment recipe…. so I didn’t have some of the spices (ginger!)… but used what I had. Totally omitted the mango salso… but it was delicious without it!
I made a Dairy Free and Gluten Free recipe. Replace milk with almond or coconut milk. Replace panko breeding with Origen Natural Quinoa Puffs! Delicious! And add a great crunch! I also added more shredded coconut and coconut milk to side of rice.
The topping was good but not necessarily on the tilapa (in my opinion). Many thanks for sharing!
I tried this recipe with no fennel or pineapple but it still came out superb! Instead of green pepper, I used the poblano pepper with its extra zip. It’s all about the mango of course. It came out great. My family really enjoyed it.
The recipe was great. It did make extra seasoning but thats ok because the mix is great and can be used on other fish, chicken, or pork. I did use monkfish instead of tilapia but otherwise followed recipe exactly.
A lot of prep with an average taste.
Loved the salsa! Made the fish but used cod instead of tilapia. Used all other stated ingredients but changed the cooking method. I brushed with olive oil, rubbed both sides with the fish spice and then patted on the panko and baked at 400 for 20 minutes. Good! Makes a lot of rub but you can freeze the rest and use later. I used only 1/4 of it.
I only made the Salsa. It turned out absolutely delicious. Very refreshing as a simple side dish instead of salad. Very healthy!!!
I didn’t want breading on my fish so I pan seared it with canola oil 3 min on each side. Turned out great! I also didn’t have all spices on hand. Just sprinkled all spice, salt pepper, paprika,crushed fennel seed and cumin. Also just had store bought mango salsa. Quick and very simple. Will make again and again
We used the salsa recipe it was good but needed more spice to it
Brilliant, followed recipe exactly first 2-3 times making, have moved to purple bell peppers and green onion instead of red onion these days, but even as written strictly brilliant. I only judge a recipe on it’s listed to the spec compositions, and without messing with it one of the best I’ve had from AR
Excellent flavor, but the instructions call for too much in the spice mix when you really only need a tablespoon total, so cut it at least in half. Also, be sure to coat the fish in flour before dredging in Ithe egg wsh or else the bread crumbs will not stick. I used a pre-made mango salsa I had on hand. Delicious.
Very good recipe – good enough for guests! For the salss, I added 1 seeded and chopped jalapeno pepper and it added a bit of heat that we like. Very fresh tasting and the fish pan-fried (without oil) to a nice golden colour. Yum!
I’ve made it many times now because my husband and son really like it. We have different kinds of mangoes here and this is good with either soft and yellow or green and crispy ones.