Crispy Fish With Mango Salsa

Crispy Fish With Mango Salsa
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Make the salsa early in the day or even the day before. It allows the flavors to blend and lets you have dinner ready in less than 30 minutes.
15 min
Prep Time
25 min
Total Time
4 servings

Ingredients

Mango Salsa

1 medium (1 cup)
mango, coarsely chopped
2 tablespoons
finely chopped red bell pepper
1 tablespoon
finely chopped red onion
2 teaspoons
finely chopped seeded jalapeño chile pepper
1 teaspoon
finely chopped fresh cilantro

Fish

1 to 1 1/2 pounds
fresh or frozen tilapia fillets, thawed if frozen
1 cup
panko bread crumbs
2 teaspoons
chopped fresh parsley
1/2 teaspoon
salt
1/4 cup
milk
1
large Land O Lakes® Egg
1/4 cup
Land O Lakes® Butter

Directions

  1. Combine all salsa ingredients in bowl. Cover; refrigerate at least 1 hour.
  2. Rinse fish fillets; pat dry with paper towels.
  3. Combine bread crumbs, parsley and salt in 9-inch pie pan. Whisk together milk and egg in another 9-inch pie pan. Dip fillets in egg mixture; then into bread crumb mixture, turning to coat thoroughly.
  4. Melt butter in 12-inch skillet until sizzling; add coated fish fillets. Cook over medium heat, turning once, 8-10 minutes or until fish flakes with fork. Serve with salsa.

Recipe Tips

White or mild fish fillets work best in this recipe. Refrigerate fish after purchasing and use within two days for maximum freshness and flavor.

Nutrition Facts (1 serving)

Calories
390
Cholesterol
165mg
Carbohydrates
23g
Protein
39g
Fat
16g
Sodium
540mg
Dietary Fiber
1g

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