Tuesday, March 26, 2013

Tilapia with Mango Salsa

I know so many of us are just waiting...watching...hoping...for Spring and warmer weather.  It's this time of the year that recipes like this can give me a little vacation to the tropics, right from my dinner plate.

I use breaded Tilapia for this recipe, but by all means, if you have another white fish or even chicken or pork, the mango salsa will work great with those too!

You can "bread" the fish with either panko or breadcrumbs, or if you want it gluten-free, use crushed gluten-free cereal such as Rice Chex, Corn Chex, GF Rice Krispies...or even crushed tortilla chips, potato chips or rice crackers.

Tilapia with Mango Salsa

4 filets Tilapia
1 egg, beaten well
1 cup breading
salt and pepper to taste

Mango Salsa:
1 1/2 cups diced mango (about 2 mangoes or use frozen)
1/4 cup minced red onion
1/4 cup chopped fresh cilantro
juice of one lime
1 tablespoon minced jalapeno
1/2 teaspoon ground cumin
1/2 teaspoon salt

Preheat oven to 400 degrees.

Rinse and pat dry the fish.  In one shallow bowl, beat the egg.  In a second shallow bowl, add the breading and salt and pepper to taste (salty chips won't need extra salt).

Dredge each fish filet in the egg, then dip in the breading, pushing gently to assure full coverage.

Place each fish filet on a cooking sheet coated with cooking spray.

Repeat with all the fish.  Bake for 8-12 minutes, or until the fish flakes when tested with a fork.

While the fish is baking, mix the salsa:

Once the fish is cooked and the salsa is mixed, you're ready to eat!

Makes 4 servings.

Life is sweet,

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