Tilapia with mango salsa

This is a healthy and low fat recipe for Tilapia with mango salsa, packed with vitamins and other necessary nutrients. One serving of Tilapia with mango salsa contains less than 250 calories. You can prepare the mango salsa in advance and store it in the freezer. This way you can make delicious Tilapia with mango salsa in no time when you get home from work or receive guests. This recipe is not only suitable for Tilapia with mango salsa; it can be used to prepare flounders with mango salsa, chicken with mango salsa etcetera. Any mild white fish or poultry tastes great with mango salsa.

Ingredients for Tilapia with mango salsa:
1 ripe mango (approximately 1 ½ cup when diced)
¼ cup of red onion
1 tablespoon of fresh cilantro
2 tablespoons of lime juice
2 tablespoons of rice vinegar
2 tablespoons of all-purpose flour
3 tablespoons of whole-wheat flour
1/4 teaspoon of ground cumin
1/4 teaspoon of salt
1/4 teaspoon of cayenne pepper
1/2 cup of beer
1 pound of Tilapia fillets
4 teaspoons of canola oil

Directions for Tilapia with mango salsa:

• Start by making the mango salsa. Dice the mango, and chop the red onion and the fresh cilantro into fine pieces.
• Place the mango, the onion and the cilantro in a bowl and add rice vinegar and lime juice.
• Mix the ingredients carefully to a salsa consistence and let the salsa stand for at least 15 minutes.
• Place all-purpose flour, whole-wheat flour, ground cumin, salt and cayenne pepper in a bawl. If you are sensitive to strong spices you can add 1/8 teaspoon of cayenne pepper instead of ¼ teaspoon.
• Stir the dry ingredients and add the beer.
• Whisk the mixture until you have created a batter.
• Cut the Tilapia fillets in half lengthwise if they are not already cut.
• Use the beer mixture to coat the Tilapia fillets.
• Pour 2 teaspoons of canola oil into a large non-stick frying pan and heat up the oil using medium-high heat.
• Let any surplus beer mixture drip off one of the Tilapia fillets and place the fish in the frying pan.
• Fry the Tilapia until it is crispy on the outside and looks golden. It will usually take 2-4 minutes per side.
• Place the Tilapia fillet on a serving dish and cover it loosely with aluminium foil to keep it warm.
• Let any surplus beer mixture drip off another Tilapia fillet and give it the same treatment as the first one. Use the remaining 2 teaspoons of canola oil when you fry it. Repeat until all the fish is fried, using more canola oil if necessary.
• Serve the Tilapia with mango salsa. Stir the mango salsa before you place it on the serving dish. In Africa, Tilapia with mango salsa is often combined with couscous but Tilapia with mango salsa also tastes well with rice or mashed potatoes.