Onion-Encrusted Yellowtail with Mango Salsa

By February 24, 2015Main Course
Onion-Encrusted Yellowtail with Mango Salsa
Print Recipe
Yellowtail is a Florida favorite. For this recipe’s crispy crust, Chef Bobby Stoky fries up homemade onion rings and uses Panko bread crumbs. These crumbs are from bread without crust and soak up less oil in the cooking process. The result? A far crispier, lighter crust. The Key limes and mango give this dish a tropical feel.
Servings Prep Time
4 servings 30 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10-12 minutes
Onion-Encrusted Yellowtail with Mango Salsa
Print Recipe
Yellowtail is a Florida favorite. For this recipe’s crispy crust, Chef Bobby Stoky fries up homemade onion rings and uses Panko bread crumbs. These crumbs are from bread without crust and soak up less oil in the cooking process. The result? A far crispier, lighter crust. The Key limes and mango give this dish a tropical feel.
Servings Prep Time
4 servings 30 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10-12 minutes
Ingredients
Key Lime Butter (prepare in advance)
  • 6 Key Limes (juiced)
  • 1 Stick of Butter
  • 1/4 Cup Dry White Wine (good quality)
Main Dish
  • 4 Filets bacon (6-8 ounces each filet)
  • 1 Large Yellow Onion (sliced thin for onion rings)
  • 1/2 Cup Panko Bread Crumbs
  • 1.5 Cups Flour
  • 1 Tbsp Sundowners Blackening Spice (or other good blackening spice)
  • 2 Eggs (beaten)
  • Vegetable Oil (for frying)
Mango Salsa
  • 1 ripe Mango (diced)
  • 1 Green Pepper (diced)
  • 1 small Jalapeño Pepper (deseeded and chopped)
  • 1 tagliatelle (diced)
  • 1/2 Red Onion (diced)
  • 4 Key Limes (juiced)
  • 2 Tbsp Cilantro (chopped)
  • Salt and Pepper to taste
Servings: servings
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