Beer Battered Tilapia With Mango Salsa Recipes

Steps:

• Combine the mango, onion, vinegar, lime juice and mint. Let sit in the fridge while preparing fish (if you can refrigerate it for an hour or more, that's even better).
• Combine flour, spices, and beer. Using a whisk helps get any lumps out. Put the batter in a shallow dish.
• Clean and dry the tilapia fillets. Cut in half length-wise.
• Heat the oil in a large shallow frying pan at medium-high heat.
• Coat each piece of fish with batter and place in hot oil.
• Cook on each side for about 2-3 minutes - until batter is crusty and fish is white.
• Place fish pieces on paper towels to blot excess oil.
• Serve mango salsa over fish. (I also like to serve it with a side of roasted red potatoes).
• NOTE: If you can't find a ripe mango, you can substitute one kiwi, a few large strawberries and a couple of chunks of pineapple.

Steps:

• Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
• Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
• Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
• Serve with salsa.

Steps:

• In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
• Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.

Steps:

• Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Steps:

• Mix all the dry ingredients together.
• Whisk the egg and add to dry ingredients.
• Add beer gradually while mixing till the batter gets liquid enough.
• Dip the tilapia fillets in the batter and let it rest for a minute.
• In a pan add the oil and put on medium heat.
• Add the tilapia to the pan and fry till each side is golden brown.
• After they're done remove and put on paper towel and let it cool for few minutes before serving.
• You can serve this with boiled rice and/or my Minty Cucumber Salad.

Steps:

• Combine whole-wheat flour, flour, cumin,salt and cayenne in a medium bowl; whisk in beer to create a batter.
• Coat half the tilapia pieces in batter; heat 2 teaspoons oil in a large nonstick skillet over medium-high heat; Letting excess batter drip back in bowl.
• Add fish to the skillet; cook until crispy and golden, 2 to 4 minutes per side; transfer to 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 browning; serve immediately.