FISH WITH MANGO SAUCE RECIPES

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Steps:

• "Preheat the oven to 180°C/350°F/ Gas 4. Cut the French loaf into 20cm/8in lengths. Slice lengthways, then cut into thick fingers. Place the bread on a baking sheet and leave to dry in the oven for 15 minutes. Preheat the grill (broiler) or light the barbecue and allow the embers to settle. Slash the fish deeply on both sides and moisten with oil. Grill (broil) or cook the fish on the barbecue for 6 minutes, turning once. Peel the mango and cut in half, discarding the stone. Thinly slice one half and set aside. Place the other half in a food processor. Peel the ginger, grate finely, then add to the mango with the chilli, lime juice and coriander. Process until smooth. Adjust to a pouring consistency with 30-45ml/2-3 tbsp water. Wash the spinach and pak choi leaves and spin dry, then distribute them among four serving plates. Place the fish on the leaves. Spoon on the mango dressing and finish with the reserved slices of mango and the tomato halves. Serve with the fingers of crisp French bread."