"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." — Michaelc
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1 1/2 teaspoons
freshly ground black pepper
ground fennel seed
mango - peeled, seeded and diced
chopped fresh pineapple
red bell pepper, chopped
black beans, rinsed and drained
red onion, finely chopped
chopped fresh cilantro
fresh lime juice
panko bread crumbs
dried unsweetened coconut, or to taste
olive oil, or as needed
5 (4 ounce) fillets
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
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.
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!
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.
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.
I love mangos and on fish it's the best. I tried this and loved it. Thanks for putting on site.
Used monk fish and followed the recipe exactly. Turned out very good but ended up with a lot of the salsa left over. No worries though... it goes with lots of other stuff.
* Percent Daily Values are based on a 2,000 calorie diet.
Caribbean Fish With Mango Salsa
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 71
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