When it comes to landing dinner on the table on a weeknight, fish fillets are among the very quickest dishes you can prepare, rarely requiring more than five minutes to go from raw to ready to eat. And given the relative mildness of a fish’s flavour, they’re a natural canvas for a vast palette of seasonings (and acid, too), meaning they turn out just about exactly as flavourful as you make them.
In this recipe, the fiery Creole spice mix is countered by the natural sugars built into the pineapple mango salsa.
The additional herbs and fresh lime contribute some festive end-of-summer flair to this weeknight entree.
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
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.
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