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Tropical Coconut Crusted Fish with Mango Salsa

Tropical Coconut Crusted Fish with Mango Salsa
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Experience a taste of the tropics with this Tropical Coconut Crusted Fish with Mango Salsa. Bursting with flavor, this dish features crispy golden fish fillets coated in a delightful coconut crust, paired perfectly with a fresh and zesty mango salsa. Whether you’re preparing a quick weeknight meal or hosting a special gathering, this recipe is sure to impress. It’s easy to make, uses wholesome ingredients, and transports you straight to sun-soaked shores with every bite. With minimal prep and cook time, you’ll have a delicious and nutritious dinner on the table in no time!

Ingredients

Scale
  • 1½ lbs white fish fillets (like cod, halibut, or tilapia)
  • 1 cup unsweetened shredded coconut
  • ½ cup panko breadcrumbs (gluten-free if desired)
  • 2 beaten eggs
  • ½ cup almond flour or coconut flour
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • Olive oil spray
  • 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

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Set up your breading station: place almond flour in one dish, beaten eggs in another, and mix shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt in the third dish.
  3. Pat each fish fillet dry. Dredge each piece in the almond flour, dip into the egg mixture, then coat thoroughly in the coconut mixture.
  4. Arrange the coated fillets on the baking sheet and lightly spray with olive oil. Bake for 16–18 minutes until golden brown.
  5. For the mango salsa, combine diced mango, red bell pepper, onion, cilantro, lime juice, salt, and pepper in a bowl; refrigerate until ready to serve.
  6. Serve each fillet topped with mango salsa.

Nutrition

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