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This dish was amazing - so incredibly delicious! I used tilapia filets, coated both sides with the mayonnaise and nut/panko topping, then pan fried. I also left out the sriracha sauce, since I have a low tolerance for spice. The mango butter sauce was delicous, too - a perfect topper for the fish. I will definitely make this again!
We really enjoyed this combination of flavors. The mango sauce went together easily; I made the first part of the sauce earlier then finished it off while the fish was in the oven. I did have to cook the mango/wine mix quite a bit longer for it to get anywhere near syrupy. My changes were using rock fish in place of the snapper and all my fresh basil was gone so I added pesto to the mayo mix instead. I would like more macadamia nuts in the topping as they were barely discernable, also the topping wasn't as crunchy as I'd like. Next time I'm going to try adding the chopped nuts to unchopped panko to see if that would give it more crunch. I served this with jasmine rice, Indian Raita (Cucumber Mix) and Garlic Naan. Thanks Breezer for another great recipe!
I used salmon to make this dish and it was delicious! Thank you for a new and different way to eat fish! :)
This is delicious! The Mango butter is sweet and yummy! I also used the butter to mix in the white rice. The macadamia nut crust was wonderful with the fish. I really enjoyed making this dish. Made for ZWT5.
Outstanding! I did not change a thing. The Mango-Lime Butter really makes the dish. It is restaurant caliber. I served it with blanched sugar snap peas and parboiled rice cooked in chicken broth and a nice glass of white wine. Made for ZWT5