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–+ servings
Coconut Crusted Fish with Mango Salsa

Coconut Crusted Fish with Mango Salsa: A Tropical Delight

Coconut Crusted Fish with Mango Salsa is a delightful dish featuring crispy fish and refreshing salsa, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Fish (tilapia or cod) can substitute with salmon, snapper, catfish, or halibut
  • 1 cup Shredded coconut or shaved coconut for a different texture
  • 1 cup Breadcrumbs panko recommended for extra crunch
  • 1 teaspoon Salt adjust according to taste, low-sodium optional
  • 1/2 teaspoon Black pepper freshly cracked for best flavor
  • 1 teaspoon Garlic powder or fresh minced garlic for more robust flavor
  • 1 teaspoon Paprika smoked paprika optional
  • 2 large Eggs (beaten) can use a flax egg or aquafaba for vegan option
  • 1/2 cup All-purpose flour gluten-free flour can be used
For the Mango Salsa
  • 1 large Ripe mango (diced) can substitute with pineapple or peach
  • 1/4 cup Red onion (finely chopped) green onions for a milder taste
  • 1 medium Red bell pepper (diced) yellow or orange bell peppers also work
  • 1 tablespoon Jalapeño (minced) adjust based on heat preference or omit
  • 1 tablespoon Lime (juice) fresh juice preferred for best flavor

Equipment

  • Shallow Dishes
  • Large skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a shallow dish, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika, mixing them well.
  2. Place two additional shallow dishes on your workspace: one filled with beaten eggs and another with all-purpose flour.
  3. Take each fish fillet and lightly coat it with flour, dip into the beaten eggs, then press firmly into the coconut mixture.
  4. In a large skillet, pour enough oil to cover the bottom and heat it over medium heat.
  5. Carefully place the coated fish fillets in the hot oil and fry each side for about 4-5 minutes until golden brown.
  6. In a mixing bowl, combine diced mango, finely chopped red onion, diced red bell pepper, and minced jalapeño.
  7. Place the golden Coconut Crusted Fish on a serving plate, top with fresh mango salsa, and serve immediately.

Nutrition

Serving: 1filletCalories: 400kcalCarbohydrates: 36gProtein: 30gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 180mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Serve the Coconut Crusted Fish immediately after cooking for the best texture and flavor. The crunchy coconut crust is at its peak right out of the pan.

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