• INGREDIENTS
  • PREPARATION DIRECTIONS
  • INGREDIENTS
  • 1 cup jarred mango with 1/4 cup of juice or syrup for sauce, plus, 1 cup chopped for salsa
  • 1/4 Crisco® Puritan® Canola Oil with Omega-3 DHA for sauce, plus, 3 tbs for fish
  • 1/4 cup key lime juice (may use regular)
  • 1 large clove fresh garlic
  • 1 1/2 tsps ground cumin
  • 1 1/4 tsp each kosher salt and fresh ground black pepper
  • 1 cup seasoned, canned, black beans, drained and rinsed
  • 3/4 cup chopped avocado
  • 1/4 cup finely chopped red onion
  • 2 tbs chopped fresh culantro or cilantro, plus, 1 tbs more for garnish
  • 1/2 cup panko style bread crumbs
  • 1/4 cup white wheat, or unbleached all purpose flour
  • 1/2 cup chopped macadamia nuts, plus 2 tbs more for garnish
  • 1 lb. tilapia fish, cut into equal fillets
  • PREPARATION DIRECTIONS

In bowl of food processor, process 1 cup mango (and juice), 1/4 cup Crisco® Puritan® Canola Oil with Omega-3 DHA, lime juice, garlic, cumin, and 1/2 tsp each salt and pepper, until smooth.

In a medium bowl, toss chopped mango, black beans, avocado, red onion, 1/4 tsp each salt and pepper, and 3 tablespoons of culantro with the mango dressing. Set aside.

In a shallow baking dish, toss crumbs, flour, and 1/2 cup nuts. Rinse fish, sprinkle with remaining salt and pepper, and dip both sides in crumbs. Heat 2 tablespoons Crisco® Puritan® Canola Oil with Omega-3 DHA in a large skillet over medium heat. Add fish, press more crumbs on top of fish. Discard leftover crumb mixture. Cook for 3 minutes on each side, or until golden brown and just cooked, adding last tablespoon of Crisco® Puritan® Canola Oil with Omega-3 DHA as needed. Remove to plates and top with salsa, garnish with remaining culantro and nuts.