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Beer Battered Tilapia with Mango Salsa & Acapulco Rice

Original recipe from Eating Well
Recipe byMila_Pandzic

see below

    3/4 cup all-purpose flour (separated)

    ¼ teaapoon ground cumin

    ¼ teaspoon salt, or to taste

    ⅛-¼ teaspoon cayenne pepper

    1 1/2 t baking powder

    1 egg, beaten

    2/3 cup beer

    1 pound tilapia fillets (about 3), cut in half lengthwise

    4 teaspoons canola oil, divided


    1. Combine  1/2 cup flour, cumin, salt, baking powder and cayenne in a medium bowl. Whisk in egg and beer to create a batter.

    2. Season fish with salt and pepper, coat in flour and then in the batter. Heat  oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil.



    Mango Salsa

    1 ripe mango, diced (1 ½ cups)

    ¼ cup finely chopped red onion

    1 minced jalapeno pepper

    2 tablespoons lime juice

    2 tablespoons rice vinegar

    1 tablespoon chopped fresh cilantro

    Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.


    Acapulco Rice

    1 cup rice

    1/2 cup chopped green onions

    1 T butter or olive oil

    1/4 t chili powder

    2 1/4 cups chicken broth

    1 avocado, cubed

    2 oz. pimientos, diced

    Saute onions in butter until soft.  Add chicken broth and bring to a boil.  Stir in chili powder and rice.  Cover tightly and cook over low heat until all liquid is absorbed (about 20 minutes).   Mix in avocado and pimiento.




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