Additional cilantro leaves and whole macadamia nuts
DIRECTIONS
COMBINE 1/2 C. chopped mango, 1/4 C. oil, lime juice, garlic, cumin, 1/4 tsp. salt and 1/4 tsp. pepper in food processor. Cover and process until smooth. Combine remaining 1/2 C. chopped mango, black beans, avocado, green onion, cilantro, 1/4 tsp. salt and 1/4 tsp. pepper in medium bowl. Add dressing; stir to coat.
MIX crumbs, flour, nuts and remaining 1/4 tsp. each salt and pepper in a shallow dish. Rinse fish; pat dry with paper towels. Whisk eggs in shallow bowl. Dip fish in eggs, then in crumb mixture, coating both sides. Heat remaining 3/4 C. oil in large skillet over medium heat. Add fish and cook in batches, about 3 minutes on each side, or until golden brown.
SERVE fillets topped with mango mixture. Garnish with additional cilantro and macadamia nuts, if desired.
Nutrition
Serving size
(1/4 of recipe)
Calories 660
Calories from Fat380g
Total Fat 44g
Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 55mg
Sodium 920mg
Potassium 0mg
Total Carbohydrates 45g
Dietary Fiber 8g
Sugars 3g
Protein 31g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet