This is a mild, fairly thin fish that needs some extra flavor, like breading or perhaps a salsa. This is one of the few fish I will buy frozen, if I cannot find it fresh; I am particular about my fish. Normally, I bake all of my fish but recently I wanted something crispy. Moderation, once in awhile is okay! Some time ago I had this for dinner at a local restaurant and really liked the Asiago cheese instead of Parmesan.
Asiago Tilapia with Mango Salsa
- tilapia fillets (5 to 6 oz. each)
- flour, egg wash (or egg beaters) and a mixture of Asiago cheese, shredded and seasoned bread crumbs (unsalted) or panko
Process the cheese and bread crumbs in a food processor to combine. Dip fillets in flour, then egg wash and follow with the cheese and bread crumbs mixture. Pat it in real good so the fish is covered.
Melt a little bit of butter or you can use a non-stick spray. Make sure the pan is hot and add the fish fillets. Cook briefly for 5 minutes, turn and cook another 5 minutes. You want the tilapia to be crispy. Do not overcook as fish can become “fishy” if cooked too long.
If you would rather bake the fish, preheat the oven to 425°F and cook for about 10 to 15 minutes. Broil briefly to get a crispy texture.
- 1 tbsp. olive oil
- 1 cup onion, chopped
- 2 tsp. fresh ginger, peeled and minced or a few dashes of dried ginger
- 1-1/2 tsp. garlic cloves, minced
- 2 ripe mangoes, peeled, seeded and diced (I use more)
- 1/3 cup freshly squeezed orange juice
- 2 tsp. light brown sugar (I use a Splenda blend)
- 1 tsp. Kosher salt (I use less)
- 1/2 tsp. freshly ground black pepper
- jalapeno pepper, minced (to taste – I use 1/2 of a jalapeno)
- fresh mint leaves, minced
Saute the onions and ginger over medium-low heat for about 5 minutes, or until the onions are tender. Add the garlic and cook for 1 more minute. Add the mangoes; reduce the heat to low and cook for another 5 minutes. Then add the orange juice, sugar, salt, black pepper and jalapeno. Cook for 5 minutes or so, or until the orange juice is reduced and absorbed by the mango mixture.
Remove from the heat and add the fresh mint. I like to serve this chilled, but you can serve it at room temperature.
Recipe by cooking with aunt juju