Apr 17, 2014 14:24 pm - Posted by peter
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  • 1 ripe mango, seed removed, peeled and diced
  • Grated peel and juice of 1 medium lime
  • 2 green onions, coarsely chopped (2 tablespoons)
  • 1 tablespoon honey
  • ½ teaspoon kosher (coarse) salt


  • 1 egg
  • 2  tablespoons milk
  • 1 cup Original Bisquick mix
  • ½ teaspoon kosher (coarse) salt
  • ¼ teaspoon freshly ground pepper
  • 4 tilapia fillets (1 lb)
  • ¼ cup vegetable or canola oil
  • 1 teaspoon chili paste
  • 1 tablespoon chopped fresh cilantro


  1. In food processor, place all sauce ingredients. Cover; process until smooth. Set aside until serving time.
  2. In shallow dish, beat egg and milk with fork. In another shallow dish, mix Bisquick mix, salt and pepper. Dip fillets in egg mixture, then coat with Bisquick mixture.
  3. In 12-inch skillet, heat oil and chili paste over medium heat; stir to combine. Cook fillets in oil 4 to 6 minutes, turning once, until golden brown and fish flakes easily with fork.
  4. To serve, place fish on serving platter or individual plates. Drizzle evenly with sauce; sprinkle with cilantro.


To peel the mango, use a sharp knife to cut through one side of mango, sliding knife next to the seed. Repeat on other side of seed, making 2 large pieces.

Make cuts in crosshatch fashion through flesh just to peel; bend peel back and carefully slide knife between peel and flesh to separate. Discard peel; dice flesh.

“This spicy-sweet fish dish has dining-out elegance with dining-in ease. The crisp tilapia fillets are cooled by a tangy mango sauce.”

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