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Tilefish

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Crispy Fish Salad with Red Onion, Mango, and Soy-Lime Vinaigrette

Ingredients
  • 6 ice cubes
  • 1 medium red onion, thinly sliced on a mandoline
  • 1 mango, peeled, pitted, and chopped
  • 5 radishes, thinly sliced on a mandoline
  • 1 cup loosely packed fresh cilantro leaves
  • Canola oil, for frying
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • Coarse salt and freshly ground black pepper
  • 1 pound firm white fish fillets, such as tile, snapper, or striped bass, skin on, cut into 1/4-inch pieces
  • 1/4 cup Soy-Lime Vinaigrette
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