Start to finish: 35 minutes
Servings: 4
3/4 cup finely diced pineapple
3/4 cup finely diced mango
1/4 cup finely chopped red onion, soaked in ice water for 20 minutes and patted dry
2 to 3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint or cilantro or a mix
Kosher salt
1/3 cup all-purpose flour
3 tablespoons creole spice mix (recipe below) or store-bought, such as Zatarains
3 tablespoons vegetable oil
Four 6-ounce firm-fleshed white fish fillet pieces, such as tilapia
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 2 minutes a side and transfer a portion to each of 4 plates. Top each portion with a heaping spoonful of salsa.
Creole Spice Mix
2 teaspoons hot paprika
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
3/4 teaspoon onion powder
3/4 teaspoon cayenne
3/4 teaspoon oregano
3/4 teaspoon thyme
1/2 teaspoon freshly ground black pepper
In a bowl, mix all the ingredients together well.
Nutritional information: 328 calories; 106 calories from fat; 12 g fat (2 g saturated; 0 g trans fats); 85 mg cholesterol; 573 mg sodium; 21 g carbohydrates; 2 g fiber; 8 g sugar; 36 g protein.
Sara Moulton, Associated Press
