So I am still on my summer kick. This recipe is a little bit of summer in winter
Mangoes are one of my favorite fruits and when I found some good ones in grocery store back in December - I knew exactly what I was going to make - my favorite mango salad. I usually have kale , spinach or arugula in my mango salad, but I wanted something light to layer on the fish so I skipped the greens on this one.
I was going through my food photo archive when I stumbled on the pictures I took in December - I just had to share it. Why share a recipe most suited for summer ? - Because the weather in Texas has been dreary the past few weeks, we got some snow and rain (nothing compared to the Northeast), but we are not snow folks in North TX, so it seems like everything shuts down when the white flurries come down. That coupled with spending 2 weeks in the Northeast during the height of the winter snow - this girl is ready for summer and what could be more summery than a mango salad paired with coconut crusted tilapia and a side of quinoa. After you make this, even you will start believing its summer.
A few things about this recipe - I did opted to cut my fruits and vegetable for this salad in big chunks - that is just a personal preference and since it was a dinner for 1 kind of day - I just went with the flow. If I were having guests over - I would definitely go with smaller chunks. Also - I am not a salad dressing kind of gal, so none was used in this recipe - if you are - a fruit based vinagerette is always a winner with the salad or very ligh drizzle of olive oil.
THe fish - I guess you could pair the Salad with Salmon or Flounder - but I think it is best when paired with Tilapia that has been crusted with panko and coconut flakes - let me tell you something, after making this fish, I wanted to crust everything with panko and coconut flakes - It was that good.
The Pairing - I went with Quinoa because I had some leftover from dinner the night before and it was the perfect pairing, but I think you can get away with pairing it with brown rice or a side of couscous.
- 2 Mangoes, peeled and cubed
- 1 smalled cucumber, peeled and diced
- 1 small onion, diced
- 1 red bell pepper, diced
- Olive oil, optional
Coconut Crusted Tilapia
- 3 tilapia fillet
- 1/2 cup panko bread crumbs
- 1/2 cup coconut flakes
- Salt and pepper
- Cooking Oil Spray
In a salad or mixing bowl, combine mango, cucuber, onion, bell pepper. Drizzle lightly with olive oil or fruit based vinagerette of choice. Toss lightly. Cover and chill in fridge for 20 to 30 (or duration of prepping the fish).
Coconut Crust Tilapia
Use paper towel to pat any water off the tilapia and set aside.
Lightly toast the coconut flakes in a medium pan over low heat, until it starts to lightly brown. Take off heat and set aside to cool. Once it is cooled, use you fingers or a masher to lighty crumble the flakes.
Heat oil in saucepan over medium low heat. Lightly spray each side of the fish with cooking oil (if you dont have that - light drizzle of oil will do). Then season both sides with salt and pepper. Dip tilapia in panko crust and then in toast coconut shavings; place in pan and cook each side for 4 to 5 minutes or until the fish is cooked through.
Serve with quinoa and mango salad.