This recipe is a combination of several different recipes, and marries blackened fish with a sweet mango and red pepper salsa. It works best with white fish, but any fish will do. It’s the perfect dish for a warm summer evening, and goes well with coconut rice.
- 1.5 pounds tilapia or cod
- 2 c milk
- 3/4 c flour
- 3 T chipotle or chili powder
- 1 T paprika
- 1/4 t cayenne pepper
- vegetable oil for frying
- 1 large ripe mango, peeled and cut into 1/4″ dice (see this post from Simply Recipes on how to dice mango)
- 1/2 large red bell pepper, cut into 1/4″ dice
- 1 small shallot, minced (can be substituted with 2 T chopped onion, rinsed after chopping)
- 3 T lime juice
- 3 T chopped cilantro
- salt and pepper to taste
- In medium bowl, toss mango, red pepper, shallot, 3 tablespoons lime juice, cilantro, and 1/2 t salt.
- Let stand at room temperature for 15-30 minutes to blend flavors, and adjust seasoning as desired.
- While salsa is resting, place fish in a shallow casserole container and cover with milk – let soak for 30 minutes.
- In a medium bowl, combine flour, chipotle or chili powder, paprika, and cayenne.
- Once fish is done soaking, place 2 T oil in a large skillet and heat over high, until oil is just smoking.
- As skillet is heating up, working in batches, remove fillets from milk and drain excess moisture, then transfer to flour mixture and coat on each side.
- Add fillets to skillet and cook until blackened on each side, approximately 2-4 minutes per side. (To test if fish is done, you can use a cooking thermometer and take fish off heat when it reads 145F).
- To serve, cover fish fillets with salsa.