Mango Salsa topped Fish

We love Mexican food at our house, and sometimes it's nice to have a different type of salsa, (from the traditional tomato/onion/cilantro style).  This dish fits the bill and is so light, easy, and delicious.  And right now all the ingredients are on sale for "Cinco De Mayo" days.

For the Salsa you will need:
1 ripe mango
1 jalapeno pepper
1/2 red onion
1 lime
2 Tabs chopped fresh cilantro
Kosher salt
2 Tabs extra virgin olive oil

- peel and chop your mango
- seed and mince your jalapeno, (I am only using 1/2, since I don't want much heat)
chop your red onion


(Next I grate the peel from the lime and set it aside for the fish)

In a bowl, mix the mango, onion, jalapeno pepper, the 2 Tabs of chopped cilantro, juice from your lime, 1 teas of Kosher salt.

Then fold in the 2 Tabs of olive oil.

You now have a wonderful mango salsa!!

If you wanted to stop and just serve this with tortilla chips, it is wonderful.  You get the sweetness from the mango, the slight hot from the jalapeno, the saltiness, the spice of the cilantro, all the wonderful flavors come together that say MEXICO!!  This wonderful salsa is going on top of your fish.  So just set this aside for now and let the flavor marry each other.

Now to make your fish you will need:
- 1 cup of instant mashed potatoes
- the zest of 1 lime (remember I already saved the zest when I made the salsa)
- 1 teas cayenne pepper
- 1 teas garlic powder
- Kosher salt
- black pepper
- 2 large eggs
- 1 cup flour
- 4  6 oz pieces of fish  ( you can use most any kind of mild white fish, I have used tilapia, cod, mahi mahi, pollack, bass, etc.  Whatever I happen to have on hand).

You will need 3 bowls:

In the 1st bowl mix together the instant mashed potatoes, the lime zest, cayenne pepper, 2 teas salt, 1/2 teas pepper, 1 teas garlic powder

In the 2nd bowl, mix together the flour, 1/2 teas salt, and 1/2 teas pepper

In the 3rd bowl, beat the 2 eggs until light and frothy.

Now your going to dredge each fish fillet in the seasoned flour, shake off the excess flour.

Then dip the fish into the beaten egg, shake off excess egg.

Now dip the fish into the potato mixture and coat completely.  This potato mixture will produce a light fluffy coating, compared to a heavy cornmeal and flour mixture.

Pan fry in a large non-stick skillet over medium-high heat in about 1/4 inch of very hot vegetable oil, until each side is nicely golden brown and fish is cooked completely through, (about 3 - 4 minutes each side).

I then move my fish to paper towel to drain off any small amount of excess oil for a couple of minutes.

Plate your fish and top with your wonderfully delicious mango salsa.  A side of Spanish rice some beans and you  have a complete family meal for just a few dollars.

If you family likes it more on the hot and spicy side you can add the whole jalapeno and more cilantro to your salsa.  Make a double batch of salsa and serve with tortilla chips, (yummy).

Now go serve your family a Mexican favorite that has a little different flair from the usual tomato/onion/cilantro salsa dish.

ENJOY!!