Caribbean Fish Panini Recipe

With panko-breaded tilapia, vibrant mango salsa, zesty lime dressing, spicy pepper jack cheese, the flavors in this sandwich will transport you to the islands! This recipe takes advantage of the versatility of the panini press, grilling both the fish and sandwich. Want to see how this recipe was created? Check out “A Fish Meandering” Parts I and II.

4 servings

INGREDIENTS:

1 cup mango, diced into 1/2″ chunks

1/4 red onion, chopped finely

1/4 cup cilantro, chopped

2 tablespoons light sour cream

2 tablespoons light mayonnaise

1 teaspoon freshly squeezed lime juice

1 cup panko breadcrumbs

1/4 teaspoon sea salt

1 egg

4 tilapia filets (approx. 1 lb total)

4 slices pepper jack cheese

8 slices sourdough bread

2 tablespoons olive oil

DIRECTIONS:

To make the mango salsa: Combine mango, red onion and cilantro in a medium bowl; set aside.

To make the lime dressing: Combine sour cream, mayonnaise and lime juice in a small bowl; set aside.

Preheat panini grill to 350 degrees.

To prepare the tilapia: In a shallow bowl, combine panko crumbs and salt. In another shallow bowl, beat egg. Dip each tilapia filet first in the egg and then in the crumb mixture, coating well with crumbs. Grill tilapia on the panini grill for 5-6 minutes or until fish is cooked through.

To build the panini: Spread a few teaspoons of lime dressing on a piece of sourdough. Spoon about 1/4 cup of mango salsa on top of the lime dressing. Place a tilapia filet on top of the mango salsa. Lay a slice of the pepper jack cheese on top of the tilapia. Top with another slice of sourdough. Brush olive oil on the top of the sandwich.

Grill for about 6 minutes or until the bread is crispy and golden and the cheese is melted. Serve hot.