So, I set out on a major mission to figure out how to make a crunchy fish that was full of clean and healthy ingredients, and I'm happy to report that I finally did it! This recipe is super flavorful, and pairing it with the mango-avocado salsa gives it a nice zesty twist. Cooking it on the stove-top with coconut oil really adds to the tropical flavors and gives the quinoa a nice & crispy texture.
2 Tilapia fillets - cut in half lengthwise
1/4 cup ground flaxmeal / flaxseeds
1/2 cup cooked quinoa
2 tbsp coconut oil
Salt & pepper to taste
1/3 cup diced mango
1/3 cup chopped cherry tomatoes
1 diced shallot
1/4 cup chopped cilantro
Juice of 1/2 lemon
Salt & pepper
Start by coating tilapia in ground flaxmeal. Then dip tilapia fillet in the eggs, then into the cooked quinoa. Make sure quinoa is at room temperature and not hot. Press quinoa into the fish to make sure it sticks. Heat your coconut oil on the stove, and once it's hot and liquidy, add the tilapia to the pan at medium-high heat. You should get a nice sizzle when you start cooking it. Cook for about 4 minutes on each side. You'll know when to flip the tilapia when the quinoa looks browned and crispy. Since all fillets vary in size, you can cut into the center of the tilapia to see if it is ready - it should be nice and flaky inside. Add salt and pepper to each side of fillets. Remove from stove and add your mango-avocado salsa right on top.
I hope you all love this recipe as much as I did! It's so healthy and full of super nutritious and clean ingredients. Have a great week and happy
almost-Cinco de Mayo!