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.
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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
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
Combine all salsa ingredients in bowl. Cover; refrigerate at least 1 hour.
Rinse fish fillets; pat dry with paper towels.
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.
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.
White or mild fish fillets work best in this recipe. Refrigerate fish after purchasing and use within two days for maximum freshness and flavor.