Caribbean Fish With Mango Salsa

Recipe View 5 mins In a bowl, combine paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel seed, and cayenne pepper. Mix well and set aside. (Prep time: 5 minutes)

Recipe View 45 mins Prepare the mango salsa: In a separate bowl, gently combine diced mango, pineapple, chopped red bell pepper, black beans, finely chopped red onion, and fresh cilantro. Pour fresh lime juice over the mixture and toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Prep time: 15 minutes, Chill time: 30 minutes)

Recipe View 5 mins In a shallow bowl, whisk together egg and milk. In another shallow bowl, combine panko bread crumbs and dried unsweetened coconut. Stir in about 1 tablespoon of the spice mixture prepared earlier (or more, to taste) into the panko crumb mixture, ensuring it is evenly distributed. (Prep time: 5 minutes)

Recipe View 10 mins Heat olive oil in a skillet over medium heat. Ensure the skillet is hot before adding the fish. Dip each tilapia fillet into the egg mixture, allowing any excess to drip off. Then, gently press the fillet into the panko crumb mixture, coating both sides evenly. Be sure to brush off any loose crumbs. Carefully place the coated fillets into the hot oil. (Prep time: 10 minutes)

Recipe View 8 mins Pan-fry the tilapia fillets until they are opaque inside and golden brown outside, approximately 3 to 5 minutes per side, depending on the thickness of the fillets. Avoid overcrowding the pan; cook in batches if necessary. Once cooked, remove the fillets from the skillet and place them on a paper towel-lined plate to drain any excess oil. (Cook time: 6-10 minutes)

Recipe View 2 mins Serve the crispy, spiced tilapia fillets immediately, topped generously with the chilled mango salsa. Garnish with extra cilantro or a wedge of lime, if desired. Enjoy! (Assembly time: 2 minutes)