Mango salsa with crispy tilapia
16 Apr
The springtime is upon us and it’s time to put away the bulky sweaters, scarves, and the boots with da fur (da fur!). I’m so tired of my winter clothes and can’t wait to break out the flip flops!
Interestingly enough, I made a similar dish a while back, waving goodbye to summer. Now I’m creating the dish with similar ingredients and welcoming spring!
I prepared the salsa in advance so that it could sit in the fridge overnight. A little bit of planning goes a long way! The mango is sweet and refreshing, with just the right amount of acidity to complement the fish.
Makes about 1.5 cups of salsa
Ingredients:
1 pound of tilapia
1/3 cup of all purpose flour (for dredging)
1 medium sized red tomato, diced
½ of small yellow squash, diced
½ of mango, cubed
½ of small red onion, diced
1 teaspoon of vinegar
1 lemon (2/3 for salsa, 1/3 for fish)
1/3 of a sprig of fresh dill, diced
3 parsley leaves, chopped
Sea salt and fresh cracked pepper to taste
Procedure:
1. Combine tomato, squash, mango, onion, lemon juice, dill, parsley and vinegar. Season with salt and pepper. Cover and refrigerate overnight, if possible.
2. Spread a coat of flour on a plate. Rinse tilapia with cold water and pat dry with a paper towel. Dredge fish in flour, covering every part of the fish.
3. Heat up a large frying pan, add about a tablespoon of olive oil. When the pan is very hot, add tilapia and cover. Cook each side for about 3-4 minutes, over high heat. Flip over and cook for another 3-4 minutes. Cooking times may vary, depending on thickness of fish.
4. Squeeze the remaining 1/4 of lemon over the fish. Serve with salsa.
I picked up some fresh dill to cook with. It would be awesome to try out some recipes that include dill. Please leave me your favorite recipes in the comments!
