Herb and panko-crusted tilapia with avocado mango salsa

Bump up your healthy fish recipe with this delicious fresh salsa from Chef Devan Rajkumar! You're going to love these fantastic flavours.

Bump up your healthy fish recipe with this delicious fresh salsa from Chef Devan Rajkumar! You’re going to love these fantastic flavours.

Herb and panko-crusted tilapia with avocado mango salsa

Tilapia ingredients:

  • 2 tilapia filets (approximately 1lb)
  • 1 cup unseasoned panko breadcrumbs
  • 2 tsp chopped parsley
  • 1 tsp chopped dill
  • 1 tsp lemon zest
  • 1 tsp coarse sea salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp vegetable oil

Salsa ingredients:

  • 1 avocado (peeled, pitted & diced)
  • 1 mango (peeled, seeded & diced)
  • 1 tbsp finely chopped red onion
  • 1 lime juiced & zested
  • 1 tsp lemon zest
  • 1 tsp honey
  • 1 tsp toasted black sesame seeds
  • 1 tbsp chopped cilantro
  • 1 Thai red chili finely minced
  • 1 tsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 1 tsp freshly ground black pepper

Roasted tomatoes ingredients:

  • 1 cup cherry tomatoes (halved)
  • 1 tbsp brown sugar
  • 1 clove garlic
  • 2 tsp olive oil
  • 3 basil leaves
  • ½ tsp coarse sea salt
  • ½ tsp freshly ground black pepper

Method:

Pre-heat oven to broil and combine tomato ingredients except for basil.

Combine all salsa ingredients and allow to marinade.

Line a baking tray with parchment paper and bake tomatoes on middle rack for 5 minutes or until they blister. Remove to rest.

Cut tilapia filets in half horizontally — there is a natural line to follow.

Blend panko breadcrumbs to make them even finer, then mix in herbs and lemon zest.

Season filets with salt and pepper then firmly pat down in panko mixture.

In a non-stick frying pan on medium heat, add vegetable oil and pan sear tilapia until golden brown on both sides (2-3 minutes a side).

Remove to a tray with paper towel to rest.

Plate the filets and top with salsa and blistered tomatoes.

Serves 4

Courtesy Devan Rajkumar

@chefdevan