Reviewed: 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

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16 users found this review helpful

Reviewer:

kathy

Reviewed: Aug. 1, 2011

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.

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3 users found this review helpful

Reviewer:

Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Aug. 1, 2011

I love mangos and on fish it's the best. I tried this and loved it. Thanks for putting on site.

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3 users found this review helpful

Reviewer:

Maiden

Cooking Level: Intermediate

Home Town: Celina, Ohio, USA

Reviewed: 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

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2 users found this review helpful

Reviewer:

JOE SIRMON

Cooking Level: Beginning

Living In: Theodore, Alabama, USA

Reviewed: 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.

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2 users found this review helpful

Reviewer:

fadano

Reviewed: 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!

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11 users found this review helpful

Reviewer:

Monique

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

Reviewed: 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.

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2 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: 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

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3 users found this review helpful

Reviewer:

OhnoDadsCooking

Cooking Level: Expert

Living In: Granite Falls, North Carolina, USA

Reviewed: Feb. 19, 2013

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

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2 users found this review helpful