Parmesan, Potato and Tortilla Encrusted Tilapia with Tropical Salsa

Ingredients

• ½ cup Fresh Gourmet® Tri-Colored Tortilla Strips (crushed)
• ½ cup shredded Parmesan cheese
• 1 medium-sized Idaho® potato (shredded)
• 4 (6 ounces) Tilapia fillets
• ¼ cup mayonnaise
• Cooking Spray

• ½ cup diced grilled pineapple
• ½ cup diced grilled mango
• ¼ cup diced grilled onion
• ½ grilled jalapeno pepper, seeded and diced
• ½ tomato, seeded and diced
• 2 tablespoons cilantro, finely chopped
• 1 clove garlic, finely chopped
• Dash cayenne
• Dash ground cumin
• 2 fresh limes, juiced
• Salt to taste

Directions

1. In a plastic bag, combine crushed Fresh Gourmet® Tortilla Strips, Parmesan cheese and shredded Idaho® potato. Rub both sides of the Tilapia fillets generously with the mayonnaise.
2. Place one fillet at a time in the plastic bag and shake to coat with the mixture.
3. Fry in a sprayed pan until the potatoes are a light gold on each side.
4. Finish in a 325º oven 5 – 8 min. until the fish reaches a temperature of 145º.
5. While the fish is cooking, assemble the salsa ingredients. Serve on top of the Tilapia.
6. ** You can double the salsa recipe, and serve with tortilla chips