Mango adds zest and flavor to seafood

Mangoes are perhaps one of nature's best creations! Where I come from (good old Madras), these delicious fruits are seasonal but, when in season, abundant. We eat the fruit all through its maturing cycle - raw, half-ripe and fully ripe. We make pickles, chutneys, milk shakes, cook it into curries, eat it raw with a dash of salt and chilli powder (ah! Bliss!). Some varieties are relished for their scrumptious, sweet pulp while some others are favored for their tangy taste that leaves your teeth tingling. Just thinking of biting into a raw mango slice makes me salivate!

In the US, where we get everything we can get year around with only the price fluctuating, we get mangoes from the down South, below the Equator that is. These mangoes can never match the flavor of an Alphonso or a Kesar ( both from India) mango. But, they do have an interesting sweet-tangy taste which make them great for making chutneys, mango dals or in any fresh preparation like a salsa.

Anyway, you must wonder why I am waxing eloquent on the fruit. Actually, one of the readers of my blog recently asked me for a recipe incorporating mangoes with seafood. I suggested grilled fish with a mango salsa. And since then, I have been craving mango. It has been playing games with my mind, making me think of ways and means I could relish this delectable fruit. So, I finally decided to give in to my mental drooling and gratify myself by making a cajun fried fish topped with a zesty mango salsa accompanied by couscous cakes. Sounds great, doesn't it?! It was perfect for Friday night dinner watching old re-runs of "House" episodes.

The sweetness of the mango works perfectly with the spice in the cajun marinade of the fish and the mild acidity from the mango and citrus dressing balances the dish. Pan-blackened fish with the mango dressing by itself makes a nice meal. The couscous cakes add just the right touch to complete it.

It's a simple meal that took me on a nostalgia trip; of me climbing mango trees and plucking the unready fruit even as my mother yelled at me to behave like a girl!

We rounded off the meal with homemade Panna Cotta and blood oranges for dessert. It was a lovely, sweet finish!

Cajun-fried Tilapia with Mango Salsa served with Couscous Cakes

2 Tilapia fillets
1 T cajun spice rub (recipe below)
1 tsp fresh lemon juice

For the salsa
1 mango peeled and diced small
1 medium cucumber peeled and diced small
1 jalapeno de-seeded and diced
2 T fresh lime juice
1/3 cup chopped fresh parsley or coriander

For the couscous cakes (adapted from Giada's recipe)
(makes 4)
1.5 cups cooked couscous
1/4 cup chopped cilantro
1 egg
2 T all purpose floor
2 tsp ground cumin
salt and pepper as needed
oil for frying

Cajun Spice (makes 1/3 cup)
1 T paprika
1/2 T ground cayenne
1 T ground pepper
1 T salt
1/2 T onion powder
1/2 T garlic powder
1/2 T oregano
1/2 T thyme
Mix the everything together. Store in an airtight container

Sprinkle lemon juice all over the fillets. Rub the cajun spice on both sides and let the fish marinate in the spices for 15 minutes. In the meantime, toss all the salsa ingredients together in a medium bowl. Shrink wrap and refrigerate until serving time.

To make the couscous cake, mix couscous, egg, coriander, cumin, salt and pepper. Sprinkle flour over the mixture and mix until incorporated. The flour and egg help to bind the ingredients. Heat oil in a shallow pan. Shape the couscous mixture into patties and pan fry for a couple of minutes on each side to get a golden brown crust.

Pan fry the tilapia fillets until you get a nice brown-black crust outside and the fish is flaky to touch. Serve the fish with a generous helping of the mango salsa and the couscous cakes.