This Caribbean fish recipe can be made with fish or with scallops and will wake up your taste buds! I am not a real recipe follower, and I change it around all the time. Hope this works for you.
Preparation Time
45 mins
Cooking Time
10 mins
Total Time
55 mins
Calories
312 Calories
Recipe Instructions
Step 1
Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
¾ teaspoon salt
1 teaspoon ground ginger
⅓ cup milk
1 large egg
1 ½ teaspoons ground allspice
½ teaspoon freshly ground black pepper
2 teaspoons curry powder
1 tablespoon paprika
2 teaspoons ground cumin
½ red bell pepper, chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon olive oil, or as needed
1 teaspoon ground coriander
⅛ teaspoon cayenne pepper (Optional)
½ red onion, finely chopped
1 mango - peeled, seeded and diced
1 cup panko bread crumbs
1 cup chopped fresh pineapple
¼ teaspoon ground fennel seed (Optional)
½ cup black beans, rinsed and drained (Optional)
1 tablespoon dried unsweetened coconut, or to taste (Optional)
