Best 3 Coconut Mango Tilapia Recipes
Coconut mango tilapia is a wonderful blend of flavors that is sure to please the taste buds. The tilapia is flaky and moist, while the coconut and mango add a sweet and tangy twist. This dish is perfect for a light and flavorful meal, and it is easy to make. Whether you are a seasoned cook or a beginner, you will be able to follow this recipe and create a delicious dish that will impress your family and friends.
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COCONUT-MANGO TILAPIA
Friends always request this recipe with its intriguing tropical taste. A sweet mango puree nicely complements the couscous and fish.-Jessie Apfe, Berkeley, California.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the first five ingredients in a blender; cover and process until smooth. Pour 1 cup mixture into a large resealable plastic bag. Add fish; seal bag and turn to coat. Refrigerate at least 2 hours. Cover and refrigerate remaining mixture for sauce., Drain fish, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 3-4 in. from heat 3-5 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a small saucepan, bring coconut milk and ginger to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Add cilantro; fluff with a fork. Serve fish with couscous and reserved sauce.
Nutrition Facts : Calories 350 calories, Fat 10g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 72mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
COCONUT-MANGO ENCRUSTED TILAPIA
I found this on a recipe card in a local grocery store. I thought it sounded great. I wanted to post it before I lost the card.
Provided by Margie99
Categories Tilapia
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high direct heat (350 to 400 degrees). In a blender or food processor blend tortilla chips, coconut, dried fruit, onion powder, garlic powder and salt to taste to make fine crumbs. Place in a resealable plastic bag. Add the cilantro and bell pepper, seal bag and shake to blend.
- Stir together lime juice and oil in a shallow dish. Dip 1 fillet in lime juice mixture to coat. Transfer to crumb mixture in plastic bag. Seal the bag and coat. Press coating firmly onto fish. Repeat with remaining fillets.
- Place fillets in foil pan or on non-stick aluminum foil. Grill, covered 10 minutes or until fish flakes easily with a fork.
COCONUT-CRUSTED TILAPIA WITH MIAMI MANGO SALSA
Steps:
- 1. Season fish with a light dusting of spices and a generous sprinkle of sea salt. 2. Prepare a breading station for fish by lining up 3 bowls. In the first, put the flour. In the second, whisk together the egg and milk. In the third, mix the coconut and panko crumbs. Dip each fillet into the three bowls in this order: flour, egg bath, coconut. Coat well. 3. Heat oil in frying pan over a medium high flame. When hot add the fish. Turn fish when the flakes start to brown, about 2 minutes. Repeat on the second side. Carefully poke a knife to make sure the center is cooked. 4. Sprinkle with sea salt and serve immediately with lime wedges and Miami Mango Salsa. Salsa: 1. Cut mango, pepper and shallot into a fine dice. 2. Combine all ingredients and season with sea salt to your taste. Allow flavors to meld together for at least 30 minutes. This can be made in advance as the longer it sits, the better it gets, up to 3 days.
Tips:
- Choose ripe mango: The mango's sweetness and flavor will greatly contribute to the dish's overall taste, so make sure to select a ripe, juicy one.
- Use a flaky white fish: Tilapia, cod, halibut, or mahi-mahi are all great choices for this recipe. They cook quickly and have a mild flavor that will pair well with the coconut-mango sauce.
- Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it, or it will become dry and tough. Cook the fish until it is just opaque in the center, about 3-4 minutes per side.
- Make the coconut-mango sauce ahead of time: The sauce can be made up to 2 days ahead of time and stored in the refrigerator. This makes it a great option for a quick and easy weeknight meal.
- Serve with your favorite sides: Coconut-mango tilapia pairs well with rice, quinoa, or roasted vegetables. You can also serve it with a side salad or a dollop of sour cream.
Conclusion:
Coconut-mango tilapia is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet mango and creamy coconut sauce is sure to please everyone at the table. With just a few simple ingredients, you can create a flavorful and healthy meal that will leave you feeling satisfied. So next time you're looking for a quick and easy recipe, give coconut-mango tilapia a try.
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