The Morning Journal (Lorain, OH) - - FOOD+FUN -

Start to fin­ish: 35min­utes Serv­ings: 4

IN­GRE­DI­ENTS 3⁄4 cup finely diced pineap­ple 3⁄4 cup finely diced mango

1⁄4 cup finely chopped red onion, soaked in ice water for 20min­utes and pat­ted dry

2to 3ta­ble­spoons fresh lime juice

3ta­ble­spoons chopped fresh mint or cilantro or a mix Kosher salt 1⁄3 cup all-pur­pose flour

3ta­ble­spoons cre­ole spice mix (recipe be­low) or store-bought, such as Zatarains

3ta­ble­spoons veg­etable oil

Four 6-ounce firm-fleshed white fish fil­let pieces, such as tilapia

IN­STRUC­TIONS In a bowl com­bine the pineap­ple, mango, onion, lime juice and herbs; add salt to taste.

On a piece of parch­ment, com­bine the flour and the spice mix; stir well. In a large skil­let, heat the oil over high heat un­til hot. Re­duce the heat to medium-high. Dip the fish in the flour mix­ture, coat­ing it well on all sides, shak­ing off the ex­cess, and add it to the skil­let. Cook it un­til golden brown, about 2min­utes a side and trans­fer a por­tion to each of 4plates. Top each por­tion with a heap­ing spoon­ful of salsa.

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