Copycat Chili's Mango Chile Tilapia

Name: Copycat Chili's Mango Chile Tilapia (Elevated)
Total time: 50 min
Yield: 4
Cuisine: Latin American
Ingredients: 4 Sustainably sourced Tilapia fillets (6-8 oz each), skin on; 1 Champagne mango-diced; 1/4 cup Red onion-brunoise; 1 Habanero pepper-seeded and minced (use gloves!); 1/4 cup Cilantro-finely chopped; 3 tbsp Lime juice-freshly squeezed; 1 tbsp Orange juice-freshly squeezed; 1/4 tsp Fleur de sel; 1/4 cup Korean gochujang; 2 tbsp Rice vinegar; 1 tbsp Honey; 1 tsp Sesame oil; 1 clove Garlic-minced; 1/2 tsp Ginger-grated; 1/2 cup Potato starch; 3 tbsp Grapeseed oil

⏱50 min

👥4

🔥500 cal

Medium

🍽️Latin American

A sophisticated rendition of the classic Mango Chile Tilapia, featuring high-quality ingredients and refined techniques for a restaurant-worthy experience.

4 Sustainably sourced Tilapia fillets (6-8 oz each), skin on

1 Champagne mango-diced

1/4 cup Red onion-brunoise

1 Habanero pepper-seeded and minced (use gloves!)

1/4 cup Cilantro-finely chopped

See all 16 ingredients ↓

(0 reviews)

⏱50 min

👥4

🔥500 cal

Medium

🍽️Latin American

A sophisticated rendition of the classic Mango Chile Tilapia, featuring high-quality ingredients and refined techniques for a restaurant-worthy experience.

#Fish #Tilapia #Mango #Habanero #Chile #Gourmet #Spicy

Instructions

Prepare the Mango-Habanero Salsa: In a bowl, gently combine all Mango-Habanero Salsa ingredients. Refrigerate for at least 30 minutes to allow flavors to meld.
Prepare the Chili-Lime Glaze: In a small saucepan, whisk together all Chili-Lime Glaze ingredients. Simmer over low heat for 5 minutes, stirring occasionally, until slightly thickened. Keep warm.
Prepare the Tilapia: Pat the Tilapia fillets very dry with paper towels. Lightly coat the skin side with potato starch.
Sear the Tilapia: Heat grapeseed oil in a large, heavy-bottomed skillet over medium-high heat. Place the Tilapia fillets skin-side down in the hot oil and sear for 5-7 minutes, until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until the fish is cooked through.
Glaze and Serve: Brush the cooked Tilapia fillets generously with the Chili-Lime Glaze. Serve immediately, topped with the Mango-Habanero Salsa.

Ingredients

4 4 Sustainably sourced Tilapia fillets (6-8 oz each), skin on
1 240 Champagne mango-diced
1/4 cup 60 Red onion-brunoise
1 1 Habanero pepper-seeded and minced (use gloves!)
1/4 cup 60 Cilantro-finely chopped
3 tbsp 45 Lime juice-freshly squeezed
1 tbsp 15 Orange juice-freshly squeezed
1/4 tsp 1.25 Fleur de sel
1/4 cup 60 Korean gochujang
2 tbsp 30 Rice vinegar
1 tbsp 15 Honey
1 tsp 5 Sesame oil
1 clove 1 Garlic-minced
1/2 tsp 2.5 Ginger-grated
1/2 cup 60 Potato starch
3 tbsp 45 Grapeseed oil

Equipment

Large heavy-bottomed skillet
Small saucepan
Bowls
Whisk
Paper towels

Instructions

Prepare the Mango-Habanero Salsa: In a bowl, gently combine all Mango-Habanero Salsa ingredients. Refrigerate for at least 30 minutes to allow flavors to meld.
Prepare the Chili-Lime Glaze: In a small saucepan, whisk together all Chili-Lime Glaze ingredients. Simmer over low heat for 5 minutes, stirring occasionally, until slightly thickened. Keep warm.
Prepare the Tilapia: Pat the Tilapia fillets very dry with paper towels. Lightly coat the skin side with potato starch.
Sear the Tilapia: Heat grapeseed oil in a large, heavy-bottomed skillet over medium-high heat. Place the Tilapia fillets skin-side down in the hot oil and sear for 5-7 minutes, until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until the fish is cooked through.
Glaze and Serve: Brush the cooked Tilapia fillets generously with the Chili-Lime Glaze. Serve immediately, topped with the Mango-Habanero Salsa.

Nutrition per serving

Calories 500

Ratings & Reviews

0 reviews

Copycat Chili's Mango Chile Tilapia

Copycat Chili's Mango Chile Tilapia

Ratings & Reviews

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