Description
Coconut Crusted Fish With Mango Salsa is a vibrant dish that captures the essence of tropical flavors. The flaky fish is enveloped in a crunchy coconut crust, perfectly complemented by a refreshing mango salsa. This dish is not only quick to prepare—taking just 35 minutes from start to finish—but also versatile enough for light dinners or festive gatherings.
Ingredients
Scale
- 4 fillets white fish (tilapia, cod, or snapper)
- 1 cup unsweetened shredded coconut
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 ripe mango (diced)
- 1/2 red onion (finely chopped)
- 1/2 red bell pepper (diced)
- Juice of 1 lime
- 1/4 cup fresh cilantro (chopped)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow bowl, mix flour, salt, pepper, garlic powder, and paprika. In another bowl, whisk the eggs until blended. In a third bowl, combine shredded coconut and breadcrumbs.
- Dredge each fish fillet in the flour mixture, dip into the beaten eggs, then coat with the coconut-breadcrumb mixture.
- Heat olive oil in a skillet over medium-high heat. Cook coated fish fillets for about 2-3 minutes on each side until golden brown.
- Transfer fish to the prepared baking sheet and bake for an additional 5-7 minutes until cooked through.
- For the mango salsa, mix diced mango, red onion, bell pepper, lime juice, cilantro, and salt in a mixing bowl.
- Serve hot fish topped with generous amounts of mango salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking/Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 440mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg