Name: Coconut Crusted Fish with Mango Salsa Recipe
Prep time: 15 min
Cook time: PT-488736H10M59S
Total time: 33 min
Cuisine: Tropical
Ingredients: 1½ lbs white fish fillets (like cod, halibut, or tilapia); 1 cup unsweetened shredded coconut; ½ cup panko breadcrumbs (gluten-free if desired); 2 eggs, beaten; ½ cup almond flour or coconut flour; ½ tsp garlic powder; ½ tsp smoked paprika; ½ tsp sea salt; Olive oil spray or drizzle; 1 ripe mango, diced; ½ red bell pepper, finely chopped; ¼ 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)

Jump to Recipe·Print Recipe

Crispy, vibrant, and so tempting, Coconut Crusted Fish with Mango Salsa is exactly the kind of dish that makes seafood lovers swoon! You’ll adore the crunchy, golden coconut coating on the fish, contrasted with the juicy, tangy, and just-a-little-sweet fresh mango salsa. Whether you’re looking to shake up your weeknight dinners or impress friends at your next get-together, this recipe brings a tropical twist that’s as easy as it is unforgettable. Get ready for a flavorful journey right from your home kitchen!

Coconut Crusted Fish with Mango Salsa Recipe - Recipe Image

Ingredients You’ll Need

Simple yet essential, every ingredient in this Coconut Crusted Fish with Mango Salsa recipe comes together to create layers of flavor and texture. Here’s what you’ll need, along with why each one is so important:

White fish fillets: A mild, flaky base that lets the coconut crust and salsa shine—try cod, halibut, or tilapia.
Unsweetened shredded coconut: Brings the signature crispy crust and subtle tropical sweetness.
Panko breadcrumbs: Adds that irresistible light crunch; gluten-free panko works if you need it!
Eggs, beaten: Acts as the glue so the flavorful coating sticks to every inch of the fish.
Almond flour or coconut flour: Gives structure to the coating—perfect for gluten-free diets and a lovely nutty note.
Garlic powder: Infuses mellow, savory depth that complements the coconut.
Smoked paprika: Offers gentle smokiness and adds beautiful color.
Sea salt: Enhances every flavor in the dish, from the crust to the salsa.
Olive oil spray or drizzle: Ensures the crust browns and crisps in the oven—so much easier than frying!
Ripe mango: Juicy, sweet, and tropical—the salsa star.
Red bell pepper: Gorgeous color and a sweet, refreshing crunch.
Red onion: Adds mild zing and sharpness, balancing the sweetness.
Fresh cilantro: Bright and herbaceous, it puts the finishing touch on the salsa.
Lime juice: The secret to an ultra-fresh, tangy kick that ties the salsa together.
Salt and pepper: Classic seasonings to perfect both fish and salsa.
Optional jalapeño: If you like a little heat, don’t skip it!

How to Make

Step 1: Preheat and Prep

Start by heating your oven to 425°F (220°C)—a nice high temp to ensure our coconut coating crisps beautifully. Line a baking sheet with parchment paper and give it a light mist of olive oil so the fish doesn’t stick. This simple step promises easy cleanup later and perfect, unbroken fillets.

Step 2: Set Up Dredging Stations

Take three shallow dishes: one for the almond or coconut flour, another for your beaten eggs, and a third for the blend of shredded coconut, panko, garlic powder, smoked paprika, and salt. Having this assembly line ready makes the process quick, tidy, and ensures every fillet is evenly coated with that delicious coconut crunch.

Step 3: Bread the Fish

Pat your fish fillets completely dry with paper towels (this helps the coating stick and encourages ultimate crispiness). Dip each fillet first into the flour, then into the beaten egg, and finally—with a gentle press—into the coconut-panko mixture, making sure every inch is covered. Arrange the coated fish on your prepared baking sheet.

Step 4: Bake

Lightly spray the tops of your fillets with olive oil to help them brown. Slide the tray onto the middle rack and bake for 16–18 minutes, flipping each piece halfway through with a spatula for even browning. The fish is done when it’s golden, crunchy, and flakes easily with a fork.

Step 5: Make the Mango Salsa

While the fish bakes, combine diced mango, finely chopped red bell pepper, red onion, and fresh cilantro in a bowl. Squeeze lime juice over everything and season with salt and pepper; stir it all up. If you’re team spicy, toss in some minced jalapeño. Pop it in the fridge to chill until you’re ready to serve—it’s a zippy, sweet contrast to the rich fish.

Step 6: Plate and Enjoy

Once the coconut crusted fish is out of the oven, transfer it onto plates and top each fillet with a generous spoonful of mango salsa. For even more freshness, sprinkle with extra cilantro if you like. Take in the colors, the aroma, and get ready for some happy forkfuls of Coconut Crusted Fish with Mango Salsa!

How to Serve

Garnishes

A little fresh cilantro scattered over the top brings color and a burst of herbal brightness. Lime wedges on the side let guests squeeze on extra tang. If you want to turn things up a notch, add thin slices of fresh chili for color and heat—they look and taste fabulous.

Side Dishes

Please your taste buds and your eyes by serving Coconut Crusted Fish with Mango Salsa alongside coconut rice, cilantro-lime quinoa, or simple grilled vegetables. A crisp green salad or roasted sweet potatoes also make perfect partners for the crispy, tropical flavors on your plate.

Creative Ways to Present

Try tucking the fish and mango salsa into warm corn tortillas for a tropical taco night, or top a leafy salad with a fillet for a lighter meal. For a party, serve mini fillet pieces on skewers with salsa as an appetizer. Let your presentation burst with color and fun—this dish is meant to be a showstopper!

Make Ahead and Storage

Storing Leftovers

For best results, store any leftover fish and mango salsa separately in airtight containers. The fish will keep its texture for up to 2 days in the fridge, while the salsa keeps its brightness and flavor even longer (though it’s best when fresh).

Freezing

You can freeze the coconut crusted fish for up to 3 months—just wrap fillets tightly to ward off freezer burn. The crunch will be slightly less pronounced after thawing, but a quick reheat in the oven will perk them right up. It’s best not to freeze the mango salsa since it loses its texture after thawing.

Reheating

To bring leftovers back to their crunchy best, pop the fish in a 350°F (175°C) oven for about 10 minutes, until heated through and crispy again. Avoid microwaving, as it can soften the crust. Serve with freshly made salsa for best flavor and texture.

FAQs

Can I use a different type of fish?

Absolutely! While white fish like cod, halibut, and tilapia work wonderfully, you can use any mild, flaky fish you love. Just adjust the cooking time for thicker or thinner fillets to keep them moist and perfectly cooked.

Is Coconut Crusted Fish with Mango Salsa gluten free?

Yes—if you use gluten-free panko and choose almond or coconut flour for the dredge, this entire recipe is gluten-free. It’s a fantastic option for anyone looking to avoid gluten without sacrificing crunch or flavor.

Can I make the mango salsa ahead of time?

Definitely! The salsa can be made up to a day in advance. The flavors meld beautifully as it chills, but for the freshest texture, enjoy it within 24 hours.

What if I don’t have panko?

No panko? No problem! Use regular breadcrumbs or even crushed rice crackers as a substitute, though the texture will be a bit different. The coconut is the real star, so as long as you have that, your crust will be tasty and crunchy.

How spicy is the mango salsa?

On its own, it’s mild and sweet. Add jalapeño bit by bit to suit your spice-loving crowd, or leave it out for a kid-friendly version that everyone can enjoy atop Coconut Crusted Fish with Mango Salsa.

Final Thoughts

There’s just something special about sharing a plate of Coconut Crusted Fish with Mango Salsa—every bite sings with crunch and tropical freshness. I hope you’re as excited as I am to invite a little sunshine onto your table. Give it a try, and don’t be surprised if it becomes one of your go-to showstoppers!