Beer Battered Tilpia Mango salsa
- Number of Servings: 4
Ingredients
1. Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
2. Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning. Serve immediately with Mango Salsa.
Read more: https://www.kitchendaily.com/recipe/beer-battered-tilapia-with-mango-salsa-74243#ixzz0t6a79E4U
Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.
Tip: To cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
Read more: https://www.kitchendaily.com/recipe/mango-salsa-428#ixzz0t6bOZV31
Number of Servings: 4
Recipe submitted by SparkPeople user NICQUI4138.
3 tablespoons whole-wheat flour 2 tablespoons all-purpose flour 1/4 teaspoon ground cumin 1/4 teaspoon salt, or to taste 1/8-1 teaspoon cayenne pepper 1/2 cup beer 1 pound tilapia fillets (about 3), cut in half lengthwise 4 teaspoons canola oil, divided Mango Salsa (recipe follows)1 ripe mango, diced (1 1/2 cups) (see Tip) 1/4 cup finely chopped red onion 2 tablespoons lime juice 2 tablespoons rice vinegar 1 tablespoon chopped fresh cilantro
1. Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
2. Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning. Serve immediately with Mango Salsa.
Read more: https://www.kitchendaily.com/recipe/beer-battered-tilapia-with-mango-salsa-74243#ixzz0t6a79E4U
Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.
Tip: To cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
Read more: https://www.kitchendaily.com/recipe/mango-salsa-428#ixzz0t6bOZV31
Number of Servings: 4
Recipe submitted by SparkPeople user NICQUI4138.
Nutritional Info Amount Per Serving
- Calories: 257.7
- Total Fat: 7.9 g
- Cholesterol: 45.7 mg
- Sodium: 209.4 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.3 g
- Protein: 24.7 g
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