Best 6 Jays Potato Crusted Fish With Mango Salsa Recipes

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Are you looking for a culinary adventure that tantalizes your taste buds and transports you to a tropical paradise? Look no further than Jay's Potato-Crusted Fish with Mango Salsa, a delectable dish that combines crispy potato with tender fish and a vibrant, refreshing mango salsa. This recipe is not only easy to follow, but it also promises to be a showstopper at your next dinner party or family gathering. Indulge in the explosion of flavors as the crispy potato crust envelops the succulent fish, perfectly complemented by the sweet and tangy mango salsa. Included in this article are also two additional recipes: a refreshing Mango Salsa and a zesty Cilantro-Lime Sauce. Let's embark on this culinary journey and discover the secrets behind this delightful creation.

Here are our top 6 tried and tested recipes!

CARIBBEAN FISH WITH MANGO SALSA



Caribbean Fish With Mango Salsa image

Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.

Provided by Michaelc

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h25m

Yield 5

Number Of Ingredients 23

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 ½ teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground fennel seed
⅛ teaspoon cayenne pepper
1 mango - peeled, seeded and diced
1 cup chopped fresh pineapple
½ red bell pepper, chopped
½ cup black beans, rinsed and drained
½ red onion, finely chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 egg
⅓ cup milk
1 cup panko bread crumbs
1 tablespoon dried unsweetened coconut, or to taste
1 tablespoon olive oil, or as needed
5 (4 ounce) fillets tilapia

Steps:

  • Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
  • In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
  • Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
  • Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g

CRISPY FISH WITH MANGO SALSA



Crispy Fish with Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 12

2 serpent head fish fillets (can be substituted with snapper or catfish)
3 tablespoons fish sauce
Ground nut oil, for frying
Thai chili peppers, stem removed
2 tablespoons fish sauce
1 teaspoon sugar
2 limes, juiced
1 green mango, peeled and shredded
2 shallots, finely sliced
1 stalk lemongrass, stick finely sliced
2 tablespoons chopped fresh cilantro leaves
2 spring onions (green part only), finely sliced

Steps:

  • Marinate the fillets in 3 tablespoons of the fish sauce. Leave for 5 minutes.
  • Heat the oil in wok (ensure that the oil is no more than halfway up the wok). When very hot, about 350 degrees F, deep fry the fish until golden brown, about 5 to 6 minutes. Remove from the oil and drain on a paper towel-lined plate.
  • Make the salsa dressing by pounding the Thai chili peppers roughly with a pestle and mortar. Transfer the chilies into a salad bowl.
  • Season the dressing with fish sauce for saltiness, sugar for sweetness, and the lime juice for sourness.
  • Put the shredded mango, shallots, lemongrass, coriander and spring onions into the salad bowl and toss.
  • Serve the mango salad with the crispy fish.

POTATO AND CASCABEL-CRUSTED HALIBUT WITH MANGO-CARROT BROTH AND MANGO-GREEN ONION SALSA



Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

2 cups fresh mango juice or canned mango nectar
2 cups fresh carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoons toasted whole coriander seeds
1 habanero chile
Salt and pepper
1 large mango, peeled, seeded and coarsely chopped
2 green onions, finely sliced
1 teaspoon finely chopped jalapeno
2 tablespoons freshly squeeze lime juice
2 tablespoons finely chopped cilantro
Salt and pepper
4 halibut fillets, 5 to 6 ounces each
Salt and pepper
1 large Idaho potato, peeled and finely shredded
1 tablespoon cascabel chile powder
3 tablespoons olive oil

Steps:

  • In a medium saucepan over high heat, combine the juices, fennel, coriander and chile and bring to a boil. Reduce the heat and simmer 20 minutes, or until reduced by half. Strain through a fine strainer and season to taste with salt and pepper.
  • Mango-Green Onion Salsa: Combine all ingredients in a medium bowl and season with salt and pepper.
  • Halibut: Season the fillet on both sides, to taste, with salt and pepper. Cover the flesh side with a thin layer of the shredded potatoes, pressing down so it adheres, and sprinkle with the chile powder. Heat the olive oil in a large saute pan over medium-high heat until it begins to smoke. Cook the fillets, potato-side down, until the potatoes are lightly browned and cooked through, about 2 minutes. Reduce the heat to medium, turn the fillets, and cook until done to taste, about 3 to 4 minutes. Pour the mango-carrot broth into a large serving bowl and arrange the fillets in the bowl. Top each fillet with mango-green onion salsa and serve any remaining salsa on the side.

MANGO-LICIOUS TILAPIA



Mango-licious Tilapia image

My son's girlfriend, Nicole, named this 'mango-licous'. The mango salsa is great over the tilapia, as a dip or on cottage cheese. Try serving the tilapia over brown basmati rice or lightly dressed salad greens for a complete meal. Then generously top with the salsa. Mango-licious!!

Provided by Anonymous

Categories     Seafood     Fish     Tilapia

Time 22m

Yield 4

Number Of Ingredients 15

4 tilapia fillets
2 tablespoons olive oil
1 ½ tablespoons grated orange zest
¼ cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste
1 mango - peeled, seeded and diced
1 small red onion, finely chopped
1 avocado - peeled, pitted and diced
3 roma tomatoes - peeled, seeded and chopped
1 lime, zested and juiced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh ginger root
¼ cup chopped fresh cilantro
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C.)
  • In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
  • Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
  • While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 21.2 g, Cholesterol 41.4 mg, Fat 16 g, Fiber 6.2 g, Protein 25.3 g, SaturatedFat 2.4 g, Sodium 561.6 mg, Sugar 11.7 g

FISH WITH MANGO SALSA



Fish With Mango Salsa image

A few years ago, a good friend and I would get together every Saturday evening for dinner. One week, neither of us felt particularly inspired, so we combined random leftovers from our refrigerators, and quite accidentally we created this - a light, healthy, and wonderfully delicious summer dish. Pairs beautifully with grilled asparagus and a light off-dry white wine, such as a sauvignon blanc. The fish used originally was shark steaks - but since then, it has been tested with sole, catfish, tilapia, flounder, cod, and even chicken - with equal success. Enjoy.

Provided by ClarenceKitchenDiva

Categories     Low Cholesterol

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb fish fillet, approximately, in two pieces
1 lime, juice of, divided
1 tablespoon fresh garlic, minced
sea salt & freshly ground black pepper, to taste
1 mango, peeled and cut into 1/2 cubes
3 tablespoons fresh cilantro, minced
2 teaspoons jalapeno peppers, minced (or to taste, this amount gives it a bit of heat without overpowering the other flavours)
1 tablespoon red onion, very finely minced
1 tablespoon extra virgin olive oil

Steps:

  • Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
  • Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
  • Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
  • Transfer from grill to serving plate; spoon salsa atop shark.

Nutrition Facts : Calories 299.1, Fat 8.5, SaturatedFat 1.3, Cholesterol 62.3, Sodium 92.6, Carbohydrate 30.8, Fiber 3.9, Sugar 23.9, Protein 27.9

GRILLED PACIFIC HALIBUT WITH MANGO SALSA



Grilled Pacific Halibut With Mango Salsa image

This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

1 large, ripe mango
2 serrano chiles, minced
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped fresh mint
1/4 cup finely diced jicama
2 tablespoons freshly squeezed lime juice
Salt
freshly ground pepper to taste
4 6-ounce Pacific halibut fillets or steaks
2 tablespoons extra virgin olive oil
2 limes, cut in wedges, for serving

Steps:

  • Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
  • Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
  • Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
  • Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram

Tips:

  • For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
  • Make sure the fish fillets are dry before coating them in the breadcrumb mixture. This will help the coating adhere better.
  • If you don't have a baking sheet, you can also cook the fish fillets in a large skillet over medium heat.
  • Be careful not to overcook the fish. It should be cooked through, but still flaky and moist.
  • Serve the fish immediately with the mango salsa. The salsa can also be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Jay's Potato-Crusted Fish with Mango Salsa is a delicious and easy seafood dish that is perfect for a weeknight meal. The fish is crispy on the outside and flaky on the inside, and the mango salsa adds a refreshing and tropical flavor. This dish is sure to be a hit with your family and friends.

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