Caribbean Fish With Mango Salsa Recipe -
Caribbean Fish With Mango Salsa Recipe

Caribbean Fish With Mango Salsa

Recipe by  

"Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    45 mins
  • COOK

    10 mins

    1 hr 25 mins


  1. Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
  2. In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
  3. Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the 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 the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.
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  • Editor's Note
  • 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.
  • Cook's Notes
  • The spice mix can be used as desired and will keep for awhile.
  • Scallops may be cooked for 2 minutes a side. You want the fish/scallops to be cooked lightly, and this is most true with the scallops; overdone and they're a little tough.

Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2011

This is a great recipe...I tripled the spice blend mix to have on hand and used it on pounded chicken breast. Used coconut milk in the egg wash and ground coconut in with the crumbs...fresh peach mango salsa and yello rice finished it off and even my kids loved it

Most Helpful Critical Review
Aug 22, 2011

This recipe has as couple of issues that just kill it. Number one, the entire recipe requires 1 tablespoon of spice mix. The directions have you mixing up what will amount to a full 1/3 of a cup of spice mix. I don't know about you but JHC what a waste. Then it has you put the 1 tbsp you will use in the panko where it pretty much languishes because the egg dunk won't work without the flour dunk that should precede it. The result as directed was tasteless fish with a bright crunchy and completely out of place fruit salad. SO, I made it again tonight. (I had all this spice mix left over!!) I mixed the tbsp of spice mix in with 1/4 cup of flour and dredged the tilapia in that, then egg, then panko. The Salsa I put on the stove and cooked with an additional tablespoon of lime juice and 1 tsp of the spice mix. The result was perfect, making this into a 5 star recipe. The fish became full flavoured and juicy cuz the spice was on the fish and sealed with the flour and egg, I also salted the filets before flouring. The salsa actually became a salsa and with the spice added became a rich accompaniment perfectly married to the flavour of the fish. THIS I will make again. What to do with the remaining spice I have no idea. Cut it in half at least, even just a 1/3. I also subbed parsley for the cilantro which I taste as soap.

Aug 10, 2012

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!

Aug 15, 2012

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.

Aug 25, 2012

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

Feb 25, 2012

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.

Sep 11, 2011

Enjoyed this recipe. Always looking for interesting ways to fix fish. Didn't have all the ingredients, but it didn't matter. Instead of making the mango salsa I used Italian Rose, Mango Salsa I bought at Sam's Wholesale. A lot of the same ingredients, but a lot easier. Recipe tasted great, thanks

Aug 04, 2011

This was good. I had a difficult time getting the breading to stick and I am not sure it really added much to the recipe. Next time I think I will just omit it and make it a more "week night friendly" dinner. I did use jarred mango salsa that I added more mango and black beans to.


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  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 646 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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