Description
Indulge in the tropical flavors of this Coconut Crusted Fish with Mango Salsa, a delightful dish that balances crispy coconut-crusted fish with tangy mango salsa. Perfect for a light and flavorful seafood dinner!
Ingredients
For the coconut-crusted fish:
- 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
For the mango salsa:
- 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)
Instructions
- Preheat and Prep: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
- Set Up Dredging Stations: In three shallow dishes, place almond flour, beaten eggs, and a mixture of shredded coconut, panko breadcrumbs, garlic powder, paprika, and salt.
- Bread the Fish: Pat fish fillets dry. Dip each fillet first into the flour, then into the beaten egg, and finally coat it with the coconut mixture.
- Bake: Place breaded fillets on the baking sheet, lightly spray the tops with olive oil, and bake for 16–18 minutes, flipping halfway through, until golden brown and cooked through.
- Make the Mango Salsa: While the fish bakes, combine diced mango, red bell pepper, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper. For heat, add minced jalapeño. Stir and refrigerate.
- Plate and Enjoy: Once the fish is done, plate it and top with a spoonful of mango salsa. Garnish with extra cilantro if desired, and enjoy!
Notes
- Store leftover fish and salsa separately in airtight containers. The fish will last for 2 days in the fridge, but it’s best enjoyed fresh. Reheat in the oven at 350°F (175°C) for about 10 minutes.
- You can also freeze the coconut-crusted fish for up to 3 months; wrap it tightly to prevent freezer burn.
- If you prefer a spicy salsa, feel free to add more jalapeño or chili flakes.
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical, Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
