Description
This Coconut Crusted Fish with Mango Salsa is a tropical-inspired dish that pairs crispy, golden-baked fish with a bright, juicy mango salsa. A healthy, flavorful meal that’s perfect for summer dinners or a light, refreshing lunch.
Ingredients
For the Fish:
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4 fish fillets (such as tilapia, cod, or mahi-mahi)
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1 cup shredded coconut (sweetened or unsweetened, depending on preference)
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1/2 cup breadcrumbs (Panko for extra crunch)
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2 eggs, beaten
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1/2 cup all-purpose flour
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Salt and pepper, to taste
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2 tablespoons olive oil or melted butter (for baking or pan-frying)
For the Mango Salsa:
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1 ripe mango, diced
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1/4 cup red bell pepper, diced
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2 tablespoons red onion, finely chopped
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1 tablespoon fresh cilantro, chopped
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Juice of 1 lime
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Salt, to taste
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Optional: 1 small jalapeño, seeded and minced (for heat)
Instructions
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Preheat oven to 400°F (200°C) or heat a non-stick skillet over medium heat.
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Season fish fillets with salt and pepper.
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Set up a breading station: place flour in one bowl, beaten eggs in another, and mix shredded coconut with breadcrumbs in a third.
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Dredge each fish fillet in flour, dip in egg, then press into the coconut-breadcrumb mixture to coat well.
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Arrange coated fish on a baking sheet lined with parchment paper or lightly greased, and drizzle with olive oil or melted butter.
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Bake for 15-20 minutes, or until the fish is cooked through and the crust is golden and crispy. (Alternatively, pan-fry for 3-4 minutes per side until golden.)
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While fish bakes, prepare the mango salsa: combine mango, bell pepper, red onion, cilantro, lime juice, and salt in a bowl. Mix gently.
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Serve the fish topped with fresh mango salsa.
Notes
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You can use gluten-free breadcrumbs for a GF version.
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Add avocado to the salsa for extra creaminess.
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Best served fresh, but leftovers keep in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking or Pan-Frying
