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
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
