Now that spring is officially in session, it's time to start wistfully thinking about summer and all of its glorious sunny days and fresh, vibrantly colored, delicious eats. To stave off some of that suntan and pina colada anxiety, you need a dish that will transport you straight to a place that is sunny and warm with some cool, salt-scented breezes.
We've found the perfect dish. Pair a mild fish, like tilapia, with some toasted coconut, rum-grilled pineapple and why not throw in some mango and jalapeno too? Transportation complete. With this Coconut-Crusted Tilpia and Grilled Rum Pineapple-Mango salsa, you will get all of the feeling of the tropics without the over-priced airfare.
COCONUT-CRUSTED TILAPIA with GRILLED RUM PINEAPPLE-MANGO SALSA
PREP TIME: 10 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Any
1/3 cup unsweetened coconut flakes
1/3 cup panko breadcrumbs
1/2 teaspoon chili powder, to taste
1/4 teaspoon curry powder (optional)
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1/4 cup all-purpose flour
1 tablespoons milk
2 tilapia fillets
Rum Pineapple-Mango Salsa:
2 tablespoons butter, melted
2 tablespoons rum or lime juice
8 3/4-inch slices fresh pineapple, cored
2 tablespoons brown sugar
1 mango, peeled, pitted and diced
1 jalapeno, seeded and diced
4 tablespoons cilantro, chopped
1 green onion, diced
1/4 red bell pepper, diced (optional)
2 tablespoons lime juice, or more to taste
1/4 teaspoon salt, or more to taste
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to High, lid closed, for 10 to 15 minutes.
Meanwhile prep your pineapple and bread the tilapia. Whisk together the rum or lime juice, melted butter and brown sugar. Brush this mixture on all sides of the pineapple slices.
Place the flour in a shallow bowl or dish. In a small bowl whisk together the egg and the milk. On a different place mix together the coconut flakes (if the flakes are too big you may need to run them through the food processor to break them up), panko breadcrumbs, chili powder, curry powder, salt and pepper.
Rinse and pat dry your tilapia fillets.
Bread them by dipping the fillets first into the flour, then the egg mixture and lastly into the coconut-panko mixture, pressing the breadcrumbs onto the fish to get a good covering. Place the fillets on a parchment-covered baking sheet.
Place the baking sheet on the Traeger with the pineapple slices arranged around it.
Grill the pineapple and tilapia for 15 to 20 minutes, turning the pineapple every five minutes to get a good char on all sides.
Check the tilapia after 15 minutes to see if it is ready and flakes gently with a fork and watch it to make sure it doesn't burn.
Dice the grilled pineapple and mix it with the rest of the salsa ingredients, adding more salt or lime juice to taste.
Serve the coconut-crusted tilapia fillets while they're warm with a heaping side of the rum pineapple-mango salsa and a garnish of cilantro.
Coconut-Crusted Tilapia & Pineapple Salsa Recipe.docx (12.47 kb)