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Tilapia fillets are rolled in coconut-flavored bread crumbs with a special spice mix, then pan fried and served with mango-pineapple salsa for a Caribbean-inspired dinner. Most any mild, firm fish will work, and it's great made with scallops, too.
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This recipe is by David Firestone And Susan Brenna and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Scallop Burger Sliders with a Cilantro-Lime Mayo Recipe from Food Network
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This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.