I love mangoes. And beer. I definitely love beer. So when I can combine two wonderful ingredients into one delicious, healthy dish, I do it! This dish is super easy to make and can definitely be made on a weeknight. The part that takes the longest is chopping the mango, onion and cilantro! I paired it with a side of steamed green beans, but feel free to make whatever side your heart desires.
Active Time: 30 minutes
Total Time: 35 minutes
1 1/2 tablespoons whole-wheat flour
1 tablespoon all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper
1/4 cup beer
1/2 to 3/4 pounds tilapia fillets, cut in half lengthwise
2 teaspoons canola oil, divided
- To prepare salsa: combine mango, onion, lime juice, vinegar and cilantro in a medium bowl.
- To prepare tilapia: Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne to taste in a medium bowl.
- Whisk in beer to create a batter.
- Coat half the tilapia pieces in the batter. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining teaspoon oil; adjust heat as necessary for even browning. Serve immediately with the salsa.
How It Should Look
Per serving: 282 calories; Fat 5.8 g (Saturated 0.7 g); Cholesterol 16.2 mg; Carbohydrates 22.1 g; Protein 9.1 g; Fiber 2 g; Sodium 208 mg; Potassium 124.6 mg.