Over the years I’ve learned that transforming a simple white fish into a weeknight showstopper only takes a few smart swaps. This Almond‑Crusted Tilapia with Mango Avocado Salsa delivers crunchy texture, bright fruit flavors, and a protein‑packed punch—all in under 30 minutes. The secret? A quick pan‑sear to toast finely chopped almonds into a golden crust, then a no‑cook salsa of ripe mango, creamy avocado, and a hit of lime. Here’s my tried‑and‑true method:

Ingredients

• 4 tilapia fillets (5–6 oz each)

• Salt and pepper

• ½ cup finely chopped almonds

• 2 Tbsp panko breadcrumbs

• 1 Tbsp chopped fresh parsley

• 2 Tbsp olive oil, divided

Mango‑Avocado Salsa:

• 1 ripe mango, diced

• 1 avocado, diced

• ¼ cup finely diced red onion

• 1 Tbsp chopped cilantro

• Juice of 1 lime

• Pinch of salt

Step‑by‑Step Process

1. Prep Fish & Salsa
   Season tilapia with salt and pepper. In a bowl, gently toss mango, avocado, onion, cilantro, lime juice, and salt; set aside.

2. Make Almond Crust
   In a shallow dish, combine chopped almonds, panko, parsley, and a pinch of salt.

3. Coat & Sear
   Heat 1 Tbsp olive oil in a nonstick skillet over medium. Press each fillet into almond mixture to coat. Add remaining oil, then sear fish 3–4 minutes per side until crust is golden and fish flakes easily.

4. Plate & Serve
   Transfer tilapia to plates; spoon salsa over top. Serve immediately.

Why It Works

• Almonds & Panko: Create a nutty, extra‑crispy exterior.

• No‑Cook Salsa: Keeps fruit bright and fresh-tasting.

• Quick Sear: Preserves tilapia’s delicate texture.

This dish pairs perfectly with cilantro‑lime rice or a simple green salad. It feels gourmet but comes together effortlessly—ideal for impressing guests without stress.