Inspired by the tropical flavors of the Caribbean, our chefs created a dish for Black History Month that pairs panko-crusted fried tilapia with a vibrant, tangy-sweet mango-cilantro salsa for the perfect balance of sweetness and acidity. Serve with fluffy white rice and chili-lime mayo to complete the meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
4 ounce
Mango
1 tablespoon
Fry Seasoning
1 ounce
Sweet Thai Chili Sauce
11 ounce
Tilapia
(Contains Fish)
1 unit
Lime
½ cup
Panko Breadcrumbs
(Contains Wheat)
¼ ounce
Cilantro
2 tablespoon
Mayonnaise
(Contains Eggs)
1 tablespoon
Cornstarch
¾ cup
White Rice
3 tablespoon
Sour Cream
(Contains Milk)
1 unit
Shallot
Salt
Pepper
Cooking Oil
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Wash and dry produce. • Halve, peel, and thinly slice shallot lengthwise. Drain mango (reserving juice). Roughly chop cilantro. Quarter lime.
• In a small bowl, combine shallot, mango, half the cilantro, juice from two lime wedges, 1 tsp mango juice (2 tsp mango juice and juice from four wedges for 4 servings), salt, and pepper. • In a separate small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice (big squeeze for 4). Stir in water 1⁄2 tsp at a time until mixture reaches a drizzling consistency.
• Halve tilapia* lengthwise. (TIP: Each fillet will have a larger piece and a smaller piece.) Pat dry with paper towels. • In a shallow dish, combine Fry Seasoning, sour cream, 1 TBSP water (2 TBSP for 4 servings), salt, and pepper. • On a plate, combine panko and cornstarch. • Dip each fillet into sour cream mixture until coated on both sides, then press into panko mixture until evenly coated.
• Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium- high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to the pan, add tilapia; cook until crust is golden and tilapia is cooked through, 2-3 minutes per side. (For 4 servings, fry tilapia in batches.) • Transfer to a paper-towel-lined plate.
• Divide rice and tilapia between plates; top tilapia with salsa. Drizzle rice with sweet chili-lime mayo and garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.