Herb & Panko crusted Tilapia w/ Avocado-Mango Salsa & Blistered Tomatoes

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Herb & Panko crusted Tilapia w/ Avocado-Mango Salsa & Blistered Tomatoes

(Serves: 4/ Prep Time: 25min)

Ingredients:

Tilapia
2 tilapia filets (approximately 1lb)
1 cup unseasoned panko breadcrumbs
2 tsp chopped parsley
1 tsp chopped dill
1 tsp lemon zest
1 tsp coarse sea salt
1 tsp freshly ground black pepper
2 tbsp vegetable oil

Salsa
1 avocado (peeled, pitted & diced)
1 mango (peeled, seeded & diced)
1 tbsp finely chopped red onion
1 lime juiced & zested
1 tsp lemon zest
1 tsp honey
1 tsp toasted black sesame seeds
1 tbsp chopped cilantro
1 Thai red chili finely minced
1 tsp extra virgin olive oil
1 tsp coarse sea salt
1 tsp freshly ground black pepper

Tomatoes
1 cup cherry tomatoes (halved)
1 tbsp brown sugar
1 garlic clove
2 tsp olive oil
3 basil leaves
½ tsp coarse sea salt
½ tsp freshly ground black pepper

Method
1. Pre-heat oven to broil and combine tomato ingredients except for basil
2. Combine ALL ingredients for salsa and allow to marinate.
3. Line a baking tray with parchment paper and bake tomatoes on middle rack for 5 minutes or until they blister. Remove to rest
4. Cut tilapia filets in half horizontally, there is a natural line to follow.
5. Blend panko breadcrumbs to make them even finer, then mix in herbs and lemon zest.
6. Season filets with salt and pepper then firmly pat down in panko mixture.
7. In a non stick frying pan on medium heat, add vegetable oil and pan sear tilapia until golden brown on both sides (2-3 minutes a side)
8. Remove to a tray with paper towel to rest.
9. Plate a filet and top with salsa and blistered tomatoes. Bon Appetit!