Tropical Coconut Crusted Fish with Mango Salsa Recipe

I absolutely love how this Tropical Coconut Crusted Fish with Mango Salsa Recipe balances crispy, crunchy textures with bright, fresh flavors. It s one of those dishes that feels fancy enough for guests but easy enough for a weeknight dinner. When I first tried this combo, the sweetness of the mango salsa perfectly contrasted the toasted coconut on the fish, making every bite a little tropical vacation.

You ll find that this recipe works brilliantly when you want something light but satisfying – it s gluten-free adaptable, packed with flavor, and doesn t require hours in the kitchen. Plus, the mango salsa adds such a fresh zing, it instantly lifts the whole meal, making it ideal for summer or anytime you need a cheerful, vibrant dish on your table.

this Recipe

Ingredients You’ll Need

Each ingredient in the Tropical Coconut Crusted Fish with Mango Salsa Recipe plays a special role, from the crunchy coconut coating to the fresh, bright mango salsa that wakes up your taste buds. When shopping, look for ripe mangoes and firm white fish for the best results.

• White Fish Fillets: Choose firm, flaky types like cod, halibut, or tilapia for a tender texture that holds up well in baking.
• Unsweetened Shredded Coconut: Use unsweetened to keep flavors balanced-sweetened can overpower the savory crust.
• Panko Breadcrumbs: These give that light, airy crunch; gluten-free options work well if you re avoiding gluten.
• Eggs: Help the coating stick to the fish perfectly for an even crust.
• Almond or Coconut Flour: A great gluten-free alternative to traditional flour that adds subtle nuttiness.
• Garlic Powder: Adds gentle savory depth to the crust.
• Smoked Paprika: Gives a mild smoky warmth that complements the coconut sweetness.
• Sea Salt: Enhances all the flavors without being overwhelming.
• Olive Oil Spray or Drizzle: Keeps the crust crisp and golden without deep frying.
• Ripe Mango: The star of the salsa, make sure it s juicy and fragrant for the best flavor.
• Red Bell Pepper: Adds a pop of color and subtle sweetness to the salsa.
• Red Onion: Adds crunchiness and a bit of bite, finely chopped for balance.
• Fresh Cilantro: Brings herbal brightness to the salsa.
• Lime Juice: Punches up the freshness with zesty acidity.
• Salt and Pepper: Essential for seasoning the salsa.
• Optional Jalapeño: For a spicy kick if you like a little heat in your salsa.

Variations

I love how flexible this Tropical Coconut Crusted Fish with Mango Salsa Recipe is – you can make it your own with simple swaps or additions to fit your mood and taste buds. Play around with the heat of the salsa or try different fish to keep this dish fresh every time you make it.

• Spicy Salsa: I like adding extra minced jalapeño or a splash of hot sauce for a fiery twist that wakes up the whole dish.
• Different Fish Types: Swap cod for mahi-mahi or snapper depending on what s fresh at your market – I ve had success with several varieties.
• Nut-Free Option: Use all coconut flour instead of almond flour if you have nut allergies.
• Pan-Fried Version: For a crispier crust, lightly pan-fry the fish in coconut oil instead of baking, but watch the heat carefully to avoid burning.

How to Make Tropical Coconut Crusted Fish with Mango Salsa Recipe

Step 1: Preheat and Prep Your Workspace

Start by preheating your oven to 425°F (220°C). I line my baking sheet with parchment paper and lightly spray it with olive oil – this helps the fish crisp up without sticking. Set everything up now so the baking can happen smoothly, and prep your dredging stations before you start coating.

Step 2: Set Up the Breading Stations

In three shallow dishes, arrange your dredging ingredients: almond or coconut flour in the first, beaten eggs in the second, and a mix of shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt in the third. This setup makes the breading process quick and ensures an even crust every time.

Step 3: Coat the Fish with Crunchy Goodness

Pat your fish fillets dry with paper towels to make sure the coating sticks well. Then, one by one, dip each fillet into the flour, then the eggs, and finally press firmly into the coconut mixture. Don t rush this – pressing the crust on makes a huge difference in how crunchy and intact your crust will turn out after baking.

Step 4: Baking to Perfection

Place the crusted fish on your prepared baking sheet. I like to spray the tops lightly with olive oil to encourage golden browning. Bake for 16-18 minutes, flipping carefully halfway through – flipping ensures even cooking and that irresistibly golden crust on both sides. Keep an eye out so it doesn t overcook; flaky and opaque is your goal.

Step 5: Whip Up the Mango Salsa

While the fish bakes, toss all the mango salsa ingredients together in a bowl. I like to let mine chill in the fridge for a few minutes before serving – it helps the flavors meld beautifully. The combination of mango, bell pepper, onion, cilantro, and lime juice adds a fresh and vibrant touch that pairs perfectly with the crunchy fish.

Step 6: Serve and Enjoy!

Plate the baked coconut-crusted fish and top each piece generously with mango salsa. A sprinkle of extra cilantro on top always finishes it off nicely. This dish looks vibrant and tastes like sunshine on a plate-trust me, your family or guests will go crazy for it.

How to Serve Tropical Coconut Crusted Fish with Mango Salsa Recipe

Garnishes

I usually add a few extra cilantro leaves on top for visual appeal and a burst of fresh herbal flavor. A wedge of lime on the side is great too, letting everyone add a little extra zing if they like. Sometimes, I toss in a few thin slices of jalapeño for those who want an extra kick.

Side Dishes

My go-to sides with this fish are coconut rice or a simple, fluffy jasmine rice to keep with the tropical theme. A crisp green salad or steamed veggies like asparagus or green beans balance the meal perfectly. When I m feeling indulgent, some garlic mashed sweet potatoes are the perfect comfy pairing.

Creative Ways to Present

Once, I served this Tropical Coconut Crusted Fish with Mango Salsa Recipe on banana leaves with toasted coconut sprinkled around the plate-such a fun, festive touch for a summer BBQ or holiday dinner. Layering the mango salsa in a small bowl on the side gives guests the option to jazz things up as they like, which always makes it feel more interactive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover fish and mango salsa separately in airtight containers in the fridge. This keeps the crust from getting soggy overnight. I ve found the fish stays tasty for up to 2 days when stored properly.

Freezing

Freezing this dish isn t my first choice because the coconut crust can lose its crispness, but if you need to, flash-freeze the breaded fish fillets before cooking in a single layer, then transfer to a freezer bag. Thaw in the fridge overnight and bake fresh for best results.

Reheating

To keep the crust crispy when reheating, I pop leftover fish in a hot oven or toaster oven at 350°F for about 8-10 minutes rather than microwaving. I add the mango salsa fresh after reheating so it stays vibrant and fresh.

FAQs

Final Thoughts

This Tropical Coconut Crusted Fish with Mango Salsa Recipe has become one of my favorite ways to bring a little sunshine into an ordinary mealtime. It s approachable enough even if you re not a super experienced cook, but impressive enough to wow friends or family. I can t wait for you to try it-you ll love the way the crunchy coconut and sweet salsa work together to create a dish that feels fresh, flavorful, and just a little bit special.

Tropical Coconut Crusted Fish with Mango Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 133 reviews

• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Tropical
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

This Tropical Coconut Crusted Fish with Mango Salsa is a vibrant and flavorful dish featuring white fish fillets coated in a crispy coconut and panko breadcrumb crust, baked to golden perfection, and topped with a refreshing, sweet-and-spicy mango salsa. Perfect for a light yet satisfying meal that combines tropical flavors and a delightful texture contrast.

---

Ingredients

Units USM Scale 1x2x3x

Coconut-Crusted Fish

• 1 1/2 lbs white fish fillets (like cod, halibut, or tilapia)
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs (gluten-free if desired)
• 2 eggs, beaten
• 1/2 cup almond flour or coconut flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• Olive oil spray or drizzle

Mango Salsa

• 1 ripe mango, diced
• 1/2 red bell pepper, finely chopped
• 1/4 red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste
• Optional: 1 small jalapeño, minced (for heat)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it lightly with olive oil to prevent sticking.
2. Set Up Dredging Stations: Arrange three shallow dishes: place the almond or coconut flour in one, the beaten eggs in the second, and combine shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt in the third.
3. Bread the Fish: Pat the fish fillets dry with paper towels to ensure the coating sticks well. Dip each fillet first in the flour, coating evenly, then into the beaten eggs, and finally press firmly into the coconut and breadcrumb mixture to form a crispy crust.
4. Bake: Place the coated fillets on the prepared baking sheet. Lightly spray the tops with olive oil spray for added crispiness. Bake for 16–18 minutes, flipping the fillets carefully halfway through to ensure even browning and cooking.
5. Make the Mango Salsa: While the fish is baking, combine the diced mango, red bell pepper, red onion, chopped cilantro, lime juice, salt, pepper, and minced jalapeño (if using) in a bowl. Stir well and refrigerate until ready to serve.
6. Plate and Enjoy: Serve the baked coconut-crusted fish fillets topped with a generous spoonful of the fresh mango salsa. Garnish with extra cilantro if desired and enjoy immediately.

---

Notes

• Pat the fish dry before breading to help the coating stick better.
• Use panko breadcrumbs for a light and airy crust texture.
• Do not overcrowd the baking sheet to avoid the fish steaming rather than crisping.
• Flip the fish carefully halfway through baking to ensure even browning.

---

Nutrition

• Serving Size: 1 fillet with salsa
• Calories: 350
• Sugar: 8g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg