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–+ servings

Tropical Coconut Crusted Fish With Mango Salsa

This delightful dish features flaky fish coated in a crunchy coconut crust, paired with a fresh and vibrant mango salsa for a tropical twist.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets white fish (such as cod or tilapia)
  • 1 cup shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large egg beaten
  • 2 tablespoons olive oil for frying
For the Mango Salsa
  • 1 large ripe mango diced
  • 1/2 cup red onion finely chopped
  • 1 cup fresh cilantro chopped
  • 1 lime juice freshly squeezed
  • 1/2 teaspoon jalapeño finely chopped, optional

Method
 

Prepare the Fish
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix together the shredded coconut, panko breadcrumbs, salt, and black pepper.
  3. Dip each fish fillet into the beaten egg, then coat it with the coconut mixture, pressing gently to adhere.
  4. Heat olive oil in a skillet over medium-high heat and sear the fish for about 2-3 minutes on each side until golden brown.
  5. Transfer the fish to a baking sheet and bake in the oven for an additional 10 minutes, or until cooked through.
Make the Mango Salsa
  1. In a mixing bowl, combine the diced mango, red onion, cilantro, lime juice, and jalapeño (if using).
  2. Gently toss the ingredients together until well mixed, then season with salt to taste.
Serve
  1. Once the fish is cooked, remove it from the oven and plate it.
  2. Top each fillet with a generous spoonful of mango salsa and serve immediately.

Nutrition

Calories: 350kcalCarbohydrates: 38gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 450mgFiber: 5gSugar: 10g

Notes

For an extra tropical flavor, serve with lime wedges and a side of coconut rice.

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