Name: Tropical Paradise Coconut Crusted Fish Fillets Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tropical/Caribbean
Ingredients: 4 (6‑oz) firm white fish fillets (such as mahi‑mahi or snapper); 1 cup unsweetened shredded coconut; ½ cup panko breadcrumbs; 2 tbsp freshly squeezed lime juice; 1 tsp lime zest; 1 egg, lightly beaten; Salt and freshly ground black pepper; 2 tbsp coconut oil (for pan‑searing); 1 ripe mango, diced; ½ red bell pepper, finely chopped; 1 small red onion, minced; 1 tsp finely chopped fresh cilantro; 1 tsp honey; ½ tsp red‑pepper flakes (adjust to taste); Juice of ½ lime

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Introduction

This Tropical Paradise Coconut Crusted Fish Fillets recipe brings together flaky white fish with a crunchy coconut-panko crust and a vibrant mango-chili salsa. It’s a fresh, flavorful dish that feels like a mini vacation on your plate.

A piece of golden brown coconut-topped dessert sits on a white plate with green leaf patterns. The dessert has a toasted, crispy top layer with visible shredded coconut and a soft, white inside layer that looks moist and fluffy. A fork rests on the plate, with a bite-sized piece of the dessert on its tines. A wedge of green lime is placed near the top edge of the plate. The plate is on a white marbled surface near a white and red striped cloth, two lime wedges, and part of a white plate on a wooden board holding more pieces of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 (6‑oz) firm white fish fillets (such as mahi‑mahi or snapper)
1 cup unsweetened shredded coconut
½ cup panko breadcrumbs
2 tbsp freshly squeezed lime juice
1 tsp lime zest
1 egg, lightly beaten
1 ripe mango, diced
½ red bell pepper, finely chopped
1 small red onion, minced
1 tsp finely chopped fresh cilantro
1 tsp honey
½ tsp red-pepper flakes (adjust to taste)
Juice of ½ lime
Salt and freshly ground black pepper
2 tbsp coconut oil (for pan-searing)

Instructions

Step 1: Pat the fish fillets dry with paper towels. Season both sides with salt and freshly ground black pepper. In a shallow dish, combine the lime juice and lime zest. Whisk in the beaten egg and set aside.
Step 2: In a second shallow bowl, mix the shredded coconut and panko breadcrumbs thoroughly to create the coating mixture.
Step 3: Dip each seasoned fillet into the lime-egg mixture, then press both sides into the coconut-panko mixture until well coated. Set aside on a plate.
Step 4: Heat the coconut oil in a large skillet over medium heat. Add the coated fillets and pan-sear for about 3-4 minutes per side, or until the crust is golden and the fish is cooked through.
Step 5: While the fish cooks, prepare the salsa. In a medium bowl, combine the diced mango, red bell pepper, red onion, chopped cilantro, honey, red-pepper flakes, and juice of half a lime. Toss gently and let it rest for a few minutes to meld the flavors.
Step 6: Remove the fish from the skillet and let it rest for 3 minutes. Serve each fillet topped with a generous spoonful of the mango-chili salsa, garnished with extra cilantro and lime wedges if desired.

Tips & Variations

For extra crispiness, toast the coconut and panko mixture lightly in a dry pan before coating the fish.
Swap mahi-mahi or snapper with other firm white fish like cod or halibut based on availability.
Add finely chopped jalapeño to the salsa for additional heat if preferred.
Use fresh lime juice for the best bright, tangy flavor in both the marinade and salsa.

Storage

Store any leftover fish and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a low oven or skillet to preserve its texture. The salsa is best served fresh but can be kept chilled and stirred before serving.

How to Serve

The image shows four rectangular pieces of fish with a golden brown, crispy toasted coconut crust on top, sprinkled with small green cilantro leaves. The fish has a white, flaky interior visible on the sides. Each piece sits on a slightly shiny black plate, with fresh lime wedges on the side adding green contrast. The toasted coconut layer looks crunchy and textured with some darker browned bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the fish instead of pan-searing?

Yes, you can bake the coconut-crusted fillets at 400°F (200°C) for about 12-15 minutes or until the crust is golden and the fish flakes easily with a fork.

What can I use instead of coconut oil?

If you don’t have coconut oil, a mild-flavored oil like vegetable or canola oil works well for pan-searing, though it won’t add the subtle coconut aroma.