This delicious Carribean-style tilapia recipe comes from Lynne Hemer’s Cook and Be Merry blog. Tilapia is obviously not an ingredient that most students have on hand, but it is easily procured at local grocery stores.
Here is the recipe:
Mango-Banana Salsa with Tilapia
Make the Salsa
Yield: 4 cups
1 large ripe mango, cut into ¼-inch dice (a heaping cup)
1 medium banana, firm ripe, cut into ¼-inch dice
½ long red pepper, ripe jalapeno or Thai
1 sweet red bell pepper, cored, seeded, cut into ¼-inch dice
2/3 cup cilantro leaves, 1/3 cup minced, 1/3 cup rough chop
½ small red onion, cut into 1/8-inch dice
2 tablespoons fresh lime juice
¼ teaspoon kosher salt or to taste
1. Mix all ingredients together in a large bowl. Serve immediately, or refrigerate, covered, up to 3 hours.
Make the Tilapia
4 Tilapia fish fillets
Kosher salt and freshly ground pepper
Flour for dusting
2 tablespoons canola oil or other vegetable oil
Lime wedges for garnish
1. Rinse and dry fish fillets. Trim edges if necessary. Dust with salt and pepper. Sprinkle presentation side of each fillet with flour and shake off excess.
2. Heat oil in large heavy bottomed skillet (preferably not non-stick) over medium high until shimmering. Add the fish fillets and cook until medium golden brown and fish easily releases from bottom of pan.
3. Turn fillets over, being careful to keep them intact. Cook until opaque throughout.
4. Place each fillet on individual serving plates and top with about 1 cup of Mango-Banana Salsa. Garnish with lime wedges if desired.
One online reviewer raved about the recipe, but raised a valid concern.
I think that it may be interesting to try adding chunks of avocado into the recipe as well.