For a healthier version, skip breading the fish and cutting into cubes and simply season and grill. If grilling oiling the cooking grate will help prevent the relatively delicate fillets from sticking to the grate as you grill them.
In addition to the mango, I like to prepare a slaw. Mix 1 cup finely shredded green cabbage and 1/2 cup finely shredded purple cabbage; 1 green onion, white and green parts, minced; 2 - 1/2 TBSP mayonnaise; 1 TBSP fresh lime juice; and 1 TBSP minced fresh cilantro. Season with salt and pepper, and let stand for about 30 minutes before serving.
Mango Salsa:
1 mango
2 TBSP red onion, minced
2 TBSP fresh cilantro, minced
1 Serrano chile, seeds and ribs removed, minced
3 TBSP fresh lime juice, plus a little zest
Kosher salt
1 lb skinless tilapia fillets or red snapper fillets, cut into 1" cubes
Tony Chachere's Seasoned fish fry
1 egg
1 cup milk
1 tsp hot sauce (optional)
canola oil for frying
kosher salt
lemon pepper
8 white corn tortillas
Garnishes:
lime wedges
red onion, sliced thin
avocado, sliced
jalapeno slices
To make the salsa, peel, pit and dice the mango. In a small bowl, stir together the diced mango, onion, cilantro, chile, lime juice and salt. Cover the salsa and let stand while preparing the fish.
In a large bowl, beat together 1 egg, 1 cup milk and hot sauce. Pour desired amount of fish fry into a bag for shaking. Dip fillets in egg wash. Shake off excess. Shake each piece in fish fry, coating well, shaking off excess.
In a large frying pan heat about 1/4" worth of oil to 350 degrees. Fry 1 to 2 pieces at a time on both sides until golden brown. Drain on absorbent paper towels and season with salt and lemon pepper to taste.
Meanwhile, place the tortillas on a lightly oiled and heated skillet, turning once, until heated through, about 1 minute total. Wrap in a cloth napkin or kitchen towel to keep warm.
Serve hot fish at once with the mango salsa and tortillas.
Garnish with lime wedges, red onion, jalapeno and avocado slices and slaw.
In addition to the mango, I like to prepare a slaw. Mix 1 cup finely shredded green cabbage and 1/2 cup finely shredded purple cabbage; 1 green onion, white and green parts, minced; 2 - 1/2 TBSP mayonnaise; 1 TBSP fresh lime juice; and 1 TBSP minced fresh cilantro. Season with salt and pepper, and let stand for about 30 minutes before serving.
Mango Salsa:
1 mango
2 TBSP red onion, minced
2 TBSP fresh cilantro, minced
1 Serrano chile, seeds and ribs removed, minced
3 TBSP fresh lime juice, plus a little zest
Kosher salt
1 lb skinless tilapia fillets or red snapper fillets, cut into 1" cubes
Tony Chachere's Seasoned fish fry
1 egg
1 cup milk
1 tsp hot sauce (optional)
canola oil for frying
kosher salt
lemon pepper
8 white corn tortillas
Garnishes:
lime wedges
red onion, sliced thin
avocado, sliced
jalapeno slices
To make the salsa, peel, pit and dice the mango. In a small bowl, stir together the diced mango, onion, cilantro, chile, lime juice and salt. Cover the salsa and let stand while preparing the fish.
In a large bowl, beat together 1 egg, 1 cup milk and hot sauce. Pour desired amount of fish fry into a bag for shaking. Dip fillets in egg wash. Shake off excess. Shake each piece in fish fry, coating well, shaking off excess.
In a large frying pan heat about 1/4" worth of oil to 350 degrees. Fry 1 to 2 pieces at a time on both sides until golden brown. Drain on absorbent paper towels and season with salt and lemon pepper to taste.
Meanwhile, place the tortillas on a lightly oiled and heated skillet, turning once, until heated through, about 1 minute total. Wrap in a cloth napkin or kitchen towel to keep warm.
Serve hot fish at once with the mango salsa and tortillas.
Garnish with lime wedges, red onion, jalapeno and avocado slices and slaw.
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