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
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
Instructions
Mix together paprika
curry powder
cumin
allspice
ginger
coriander
salt
black pepper
fennel
and cayenne pepper in a bowl; set aside.
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.
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.
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.
Tips
The spice mix can be used as desired and will keep for a while.
If you want to make this recipe with scallops
simply cook them for 2 minutes on each side. If they are overcooked
they can be a little tough.
Complete this dish with Zatarain's Caribbean rice on the side. Add 1/2 red bell pepper and 1/4 cup of fresh pineapple to the rice.
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.
.jpg)
.JPG)
