Coconut-Crusted Cuban Tilapia with Fruit Salsa

This is one of my favourite recipes, and it's perfect for today since my husband doesn't eat meat on Good Friday.  I was going to make grilled fish instead, sprinkled with some Cuban seasoning and a splash of lime juice, but I opted for this instead:

COCONUT-CRUSTED CUBAN TILAPIA
4 tilapia filets
Cuban seasoning
1 egg, beaten
coconut
Panko breadcrumbs

Season fish with Cuban seasoning, then dip it in egg and coat it with a mixture of coconut and Panko.  Heat oil in a frying pan and cook fish for a few minutes on each side.  Serve with a generous portion of fruit salsa.

FRUIT SALSA
granny smith apple (1)
mango (2)
cucumber (1/2)
red onion (3 thin slices)
avocado (1)
jalapeno (1)
red bell pepper (1/2)

Chop everything up (finely dice the jalapeno and red onion, but the rest can be larger pieces).  Squeeze in the juice of 1 lime.

This recipe is very forgiving... the salsa recipe I made was enough for at least 6-8 people (and since my kids didn't eat any, we've got a whole swack of it left!)  You could add more/less of any of the ingredients, or switch things up a bit.... add some cilantro or mint, use different bell peppers, add some tomato.... whatever you like.  My husband said he could just eat the salsa and forget about the fish (but only because the salsa is so yummy, not because the fish was crap.)  You could also use this salsa for chicken or pork or just to snack on with some tortilla chips.

Have a wonderful Easter weekend!