Summers seem to be for those who live on the beach, by the lake, or along a river. I live in the desert where it is a special occasion and a luxury just to send the kids out with the slip ‘n slide. Nevertheless, one can pretend. For me, basking in the glow of summertime is less about home fashions and decor, (who can redecorate her house seasonally?!) and more about serving up flavors that celebrate the cool-warm-spicy-sweet-tropical-fresh taste of beach volleyball and collecting seashells. This is one of my faves if you are looking for oceanfront property in New Mexico:
Baked Tilapia with Mango Salsa and Cream Cheese Wontons
- 6 filets of Tilapia olive oil spray salt/pepper rice
For Mango Salsa:
- 2 ripe mangos, cubed into small pieces
- 1 1/2 cup diced tomatoes
- 1 cup diced red onion
- 1 large avocado juice of one lime
- 1/4 tsp. tikka masala spice (cumin will also work)
- 1/2 jalepeno, diced (optional)
- 1/2 cup chopped cilantro
- 1 package wonton skins
- 1 package cream cheese
- 1 jar sweet and sour sauce (you could make your own, but I buy mine from Trader Joe’s, of course.)
Preheat oven to 365F.
Make rice as directed. Line a cookie sheet with parchment paper. Spray both sides of each piece of Tilapia with olive oil spray. Place on cookie sheet. Season with salt and pepper. Bake in oven for 20 minutes or until fish is white and flaky. Meanwhile, mix all ingredients for mango salsa in one bowl, and chill until ready to serve. Heat oil in deep fryer or saucepan. While oil is heating, make wontons. Dab 1/2 tsp or so of cream cheese in center of wonton skin square. With your finger, run a strip of water along two edges of skin; fold skin in half, forming a triangle. Be sure to press air pockets out of filling prior to sealing completely. When oil is ready, fry each wonton until golden brown. Serve with sweet and sour sauce. Assemble spoonful of chilled mango salsa over baked fish. Serve with rice and a few wontons. Instant vacation to Puerto Vallerta…enjoy.