Caribbean Fish With Mango Salsa

Name: Caribbean Fish With Mango Salsa
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 5
Cuisine: Central American, Caribbean
Ingredients: 118 milliliters black beans, rinsed and drained (optional); 1 teaspoons freshly ground black pepper; 0 teaspoons cayenne pepper (optional); 2 teaspoons curry powder; 1 egg; 0 teaspoons ground fennel seed (optional); 3 Tbsps chopped fresh cilantro; 2 teaspoons ground allspice; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground ginger; 3 Tbsps fresh lime juice; 1 mango - peeled, seeded and diced; 79 milliliters milk; 1 Tbsp olive oil, or as needed; 237 milliliters panko bread crumbs; 1 Tbsp paprika; 237 milliliters chopped fresh pineapple; 1 red bell pepper, chopped; 1 red onion, finely chopped; 1 teaspoons salt; 567 grams fillets tilapia; 1 Tbsp dried unsweetened coconut, or to taste (optional)

Caribbean Fish With Mango Salsan is a pescatarian main course. This recipe makes 5 servings with 298 calories, 29g of protein, and 8g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have black beans, paprika, mango, and a few other ingredients on hand, you can make it. This recipe is typical of Central American cuisine. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. Users who liked this recipe also liked Caribbean Tenderloin With Mango Salsa, Smoked Fish Tacos with Caribbean Salsa, and Caribbean Shrimp Tacos with Mango Salsa.

Instructions

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.

Ingredients you will need

Cayenne Pepper

Black Pepper

Curry Powder

Coriander

Seasoning Mix

Allspice

Paprika

Fennel

Ginger

Cumin

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Red Pepper

Black Beans

Lime Juice

Pineapple

Red Onion

Cilantro

Mango

Equipment you will use

Bowl

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.

Ingredients you will need

Seasoning Mix

Coconut

Panko

Milk

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Tilapia Fillets

Olive Oil

Panko

Dip

Egg

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Serve with mango salsa.

Ingredients you will need

Mango

Salsa

Equipment

Bowl

Whisk

Frying Pan

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Poppy Monterey Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Poppy Monterey Pinot Noir

The mild spring and cooler summer in Monterey County give a chance of the Pinot Noir grapes to achieve the optimum maturity with great balance of acidity and flavor, and with deep color that is characteristic of Arroyo Seco Pinot Noir. The red fruit brightens across the palate, picking up raspberry and spice are balance by the French toasted oak aromas. Soft and silky through the middle, this wine crescendo on the finish leaves a vibrant, juicy memory in the mouth, with proper acidity and a pleasant mouth-feel.