Chili Rubbed Tilapia With Mango Salsa Food

CHIPOTLE TILAPIA TACOS WITH MANGO-CILANTRO SALSA

Steps:

• Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
• Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
• To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

GRILLED TILAPIA WITH MANGO SALSA

Steps:

• Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

MANGO-LICIOUS TILAPIA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C.)
• In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
• Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
• While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

CHILI RUBBED TILAPIA WITH MANGO SALSA

Steps:

• Preheat oven to 200 degrees. Place a heat-proof platter on the middle rack of the oven.
• In a medium bowl, combine the beans, tomatoes, red onion, avocado, lime juice, 2 tablespoons canola oil, cilantro and black pepper; toss gently. Let the salsa sit at room temperature while you cook the fish.
• In a small bowl, mix 1/4 teaspoon black pepper with the chili powder, cumin, oregano and about 1/2 teaspoon sea salt (or to taste). Rub both sides of the tilapia fillets with the mixture.
• In a large nonstick skillet, heat the remaining 2 tablespoons canola oil over medium-high heat until hot. Working in batches, cook two of the tilapia fillets until lightly browned and the flesh is opaque and cooked through, about 2 minutes on each side. Transfer the fish to the platter in the oven to keep warm while you cook the remaining two fillets. Transfer the fillets to the platter and spoon half of the salsa on top. Serve with the remaining salsa on the side.
• For fish tacos: Place the fish in warmed, soft flour tortillas. Top with finely shredded cabbage or lettuce and leftover salsa. A basic tartar sauce blends well with this fish, or you can mix chili powder with reduced-fat mayonnaise. Place a dollop on the fish.

TILAPIA WITH MANGO SALSA

Steps:

• Thaw frozen tilapia.
• Soak in milk for 1/2 hour discard milk no need to pat dry.
• Dip tilapia in panko crumbs.
• Saute in oil until brown on each side about 2 min per side.
• Serve with salsa on top.

BEER-BATTERED TILAPIA WITH MANGO SALSA

Steps:

• Combine the mango, onion, vinegar, lime juice and mint. Let sit in the fridge while preparing fish (if you can refrigerate it for an hour or more, that's even better).
• Combine flour, spices, and beer. Using a whisk helps get any lumps out. Put the batter in a shallow dish.
• Clean and dry the tilapia fillets. Cut in half length-wise.
• Heat the oil in a large shallow frying pan at medium-high heat.
• Coat each piece of fish with batter and place in hot oil.
• Cook on each side for about 2-3 minutes - until batter is crusty and fish is white.
• Place fish pieces on paper towels to blot excess oil.
• Serve mango salsa over fish. (I also like to serve it with a side of roasted red potatoes).
• NOTE: If you can't find a ripe mango, you can substitute one kiwi, a few large strawberries and a couple of chunks of pineapple.

MANGO CHILI SALSA

Steps:

• In a bowl, combine all ingredients except the coriander leaves. Season well and chill in the refrigerator for at least 30 minutes.
• Add the coriander leaves just before serving.

SPICED TILAPIA WITH MANGO BLACK BEAN SALSA

Steps:

• For salsa: Combine all in a bowl and mix. Store in refrigerator, covered, until used.
• For fish: Mix all spices and rub both sides of the fillets equally with the mixture.
• Spray a non-stick skillet with cooking spray, generously. Heat over medium-high heat until hot.
• Cook the tilapia fillets in the skillet until lightly browned and the flesh is opaque and flakes, about 2 minutes per side.
• Serve topped with cold OR warmed salsa!

TILAPIA FILLETS WITH MANGO SALSA

Steps:

• Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
• Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
• Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
• Serve with salsa.

TILAPIA WITH MANGO SALSA VERDE

Steps:

• Squeeze lemon juice over fish fillets and season with salt and pepper; set aside.
• Melt butter in a large pan over medium heat. Add mango, salsa verde, chicken broth, jalapeno, and recaito; bring to a simmer. Add wine and lime juice, then drizzle in olive oil. Bring to a light boil.
• Add tilapia and cook, flipping as needed, until fish is almost cooked through, about 10 minutes. Reduce heat to low and let simmer, covered, until fish flakes easily with a fork and flavors have melded, about 5 minutes more.
• Serve fish topped with mango salsa sauce.