Spicy Pan Sauteed Tilapia with a Mango Sauce

Step 1: Fish ... The first thing you need to do, is to remove the fish to the counter to take the chill off. You do NOT want to cook with cold fish. Then season lightly with salt.

Step 2: Mango Puree and Sauce ... As mentioned; mango can be found fresh or frozen; and, fresh of course - is always better. It is commonly found in grocery stores and local Ethnic markets. Today, mango is also found in many frozen food aisles, diced and even pureed. Any of these will work. Peel, and dice if fresh; or thaw if frozen. Then, and add to a blender, along with all the other ingredients; and, pulse (puree) until you get a smooth texture. If the sauce is a bit thick, add a couple of tablespoons of water, or you can use some of the juice from the orange you zested.

Step 3: Dredge and Bread ... In a shallow dish, add the eggs and sambal olek, and mix to combine. Then, in another shallow dish, add the panko crumbs. I prefer to grind up the panko crumbs a bit - the finer ground - they seem to stay on the fish better. That is just a personal preference. Dip the fish in the egg mix; then, into the panko crumbs. Make sure to press the fish into the crumbs on both side, so the fish is well covered. Then, transfer to a plate to let them rest a few minutes before cooking.

Step 4: Saute ... Heat up a saute pan (non-stick preferred) to medium high heat; add the oil, and then the fish. Saute the filets on each side until golden brown. They should take about 3-4 minutes per side. Then, transfer to a plate and cover with foil to keep warm.

Step 5: Sauce ... Add the mango puree to the same saute pan, you just cooked the fish in. Scrape up any bits, and bring to a light boil. Then, reduce and simmer on low heat for 5 minutes. If the sauce seems to thick, add another tablespoon of water.

Step 6: Serve and ENJOY! ... I like to serve this over jasmine rice; but, it isn't necessary. Plate family style on a platter, and top with the warm mango sauce. Garnish with fresh cilantro.