Pan Fried Tilapia with Mango Vinegar Reduction

Pan Fried Tilapia with Mango Vinegar Reduction

Pan Fried Tilapia with Mango Vinegar Reduction

While in California, I bought a bottle of Mango Vinegar. It is a lovely yellow-orange and has a nice bright taste to match. Since I finally was successful with the balsamic reduction, I thought I’d try a mango vinegar reduction. I thought it would be a good match with fish and since I had tilapia in the freezer, tilapia it was!

To make the reduction I poured about 1/2 cup of the mango vinegar in a small frying pan and brought it to a simmer. I added about a teaspoon of sugar and stirred it to make sure it dissolved. I then let it simmer until it was reduced by half. Remember that it will continue to thicken as it cools.

To prepare the fish, I dried the filets off with a paper towel. I, then, beat one egg white with a tablespoon of water. I mixed some unseasoned bread crumbs with salt and pepper and placed on a piece of waxed paper. I dipped each fillet in the egg white mixture then in the bread crumb mixture and fried them in a little heated olive oil in a non-stick frying pan.

Pan Frying Tilapia

Pan Frying Tilapia

When the fish was flaky, I removed the fish from the pan and drizzled it with the mango vinegar reduction. YUM!!!

I served the fish with oven roasted asparagus and new potatoes. After preheating the oven to 400 degrees, I coated quartered new potatoes and trimmed asparagus spears with olive oil, salt, and pepper. I placed the potatoes cut side down on a greased jelly roll pan and roasted them for 15 minutes . . . Added the asparagus and roast another 15 minutes.

Oven Roasted Asparagus & New Potatoes

Oven Roasted Asparagus & New Potatoes

This meal took 30 minutes to prepare. Definately doable after work!!


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