Onion-Encrusted Yellowtail with Mango Salsa
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
4servings 30minutes
Cook Time
Servings Prep Time
4servings 30minutes
Cook Time
Key Lime Butter (prepare in advance)
  • 6 Key Limes(juiced)
  • 1 Stick of Butter
  • 1/4Cup Dry White Wine(good quality)
Main Dish
  • 4Filets bacon(6-8 ounces each filet)
  • 1Large Yellow Onion(sliced thin for onion rings)
  • 1/2Cup Panko Bread Crumbs
  • 1.5Cups Flour
  • 1Tbsp Sundowners Blackening Spice(or other good blackening spice)
  • 2 Eggs(beaten)
  • Vegetable Oil(for frying)
Mango Salsa
  • 1ripe Mango(diced)
  • 1 Green Pepper(diced)
  • 1small Jalapeño Pepper(deseeded and chopped)
  • 1 tagliatelle(diced)
  • 1/2 Red Onion(diced)
  • 4 Key Limes(juiced)
  • 2Tbsp Cilantro(chopped)
  • Salt and Pepper to taste