Pan-Fried Tilapia with Mango Peach Salsa

Pan-Fried Tilapia with Mango Peach Salsa

This weekend my aunt gave me the most beautiful two mangoes. My first reaction? Eat. Now.

My mother grew up in Africa, so mangoes were a staple for her and a savored treat for us as kids.

When they’re out of season, they are expensive. Sometimes when they are in season they’re expensive! When debating the dinner menu last night, I realized how often do I actually have a couple of mangoes sitting waiting to be eaten/used?!


A restaurant my husband and I frequent has a fabulous pan-fried fish with mango salsa, and suddenly, that’s what I was craving. A month or so ago, I also bought some frozen peaches from our local orchard. The ideas started swirling and here’s the result! Enjoy!

Pan-Fried Tilapia with Mango-Peach Salsa

Ingredients:

Salsa

1/2 c. fresh peaches (about 1 small peach), pitted and chopped roughly

1 large mango, sliced and pitted

2 Tbsp. roughly chopped yellow onion (I just peeled a small cut portion)

1 tsp. chopped thyme (dried or fresh)

1 tsp. chopped basil (dried or fresh)

1 tsp. honey

salt and pepper to taste

Fish

3 tilapia filets (fresh or frozen)


1 c. yellow cornmeal

1/8 c. shredded or grated parmesan cheese

1/2 tsp. salt

1/2 tsp. pepper

1 Tbsp. seasoning salt

1/4 c. lemon juice

1/4 c. mashed peaches

3 Tbsp. butter

salt and pepper to taste

1 Tbsp. olive oil

To Prepare Salsa:

Combine all salsa ingredients in a food processor and pulse for 20-30 seconds, depending on how chunky you generally like salsa. Transfer to fridge for later use.

To Prepare Fish:

Melt the butter in a small bowl and combine with lemon juice, mashed peaches and salt and pepper. Set aside.

Heat olive oil to medium-high in a large frying pan. Make sure frozen fish is thawed. Dredge the fish in the butter mixture, then the cornmeal mixture. Then place in the pan and pour the remaining butter-peach mixture into the pan with the fish. Cook for about four minutes on each side, or until fish is cooked through. The crust on the fish should be golden.

Plate your fish and serve with the mango salsa and extra lemon wedges. For the record, Bundle ate every bite. Dinner win.

I had so much fun creating this last night. We had chilled parmesan brown-rice spaghetti noodles and sauteed green beans as sides. Hubby is the artsy one, so he plated the one for the pic! Haha.

Enjoy with life. ❤

6 thoughts on “Pan-Fried Tilapia with Mango Peach Salsa

  1. Pingback: Braised & Shredded Chicken Tacos with Mango Salsa Puree | a fresh brewed faith

  2. Pingback: Top Ten Favorite Summer Recipes – a fresh brewed faith

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