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Coconut Crusted Fish With Mango Salsa

This delightful dish features flaky fish coated in a crunchy coconut crust, served with a refreshing mango salsa that adds a burst of tropical flavor. Perfect for a light dinner or a festive gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Tropical
Servings 4 People
Calories 400 kcal

Equipment

  • 1 baking sheet
  • 1 parchment paper
  • 1 shallow bowl
  • 1 large skillet
  • 1 mixing bowl
  • 1 cutting board

Ingredients
  

  • 4 fillets white fish like tilapia, cod, or snapper
  • 1 cup unsweetened shredded coconut
  • 1 cup breadcrumbs panko or regular
  • ½ cup all-purpose flour
  • 2 large eggs
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 ripe mango diced
  • ½ red onion finely chopped
  • ½ red bell pepper diced
  • 1 jalapeño seeded and minced optional
  • 1 Juice of lime
  • ¼ cup fresh cilantro chopped

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a shallow bowl, combine the all-purpose flour, salt, pepper, garlic powder, and paprika.
  • In another shallow bowl, whisk the eggs until well blended.
  • In a third bowl, mix the shredded coconut and breadcrumbs together.
  • Dredge each fish fillet first in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, and finally coat it with the coconut-breadcrumb mixture, pressing gently to ensure it sticks.
  • Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the fish fillets and cook for about 2-3 minutes on each side until golden brown.
  • Transfer the cooked fish to the prepared baking sheet and finish baking in the preheated oven for an additional 5-7 minutes, or until the fish flakes easily with a fork.
  • While the fish is baking, prepare the mango salsa. In a mixing bowl, combine the diced mango, red onion, bell pepper, jalapeño (if using), lime juice, cilantro, and salt. Toss gently to combine.
  • Serve the coconut crusted fish hot, topped with a generous spoonful of mango salsa.

Notes

For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs.
You can use other types of fish, ensuring they are firm enough to hold the coating.
The mango salsa can be made ahead of time and stored in the refrigerator for a couple of hours before serving.