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Tropical Coconut Crusted Fish with Mango Salsa Recipe

Tropical Coconut Crusted Fish with Mango Salsa Recipe
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★★★★★

4.7 from 13 reviews

A vibrant and healthy recipe featuring crispy coconut-crusted white fish fillets baked to perfection, paired with a refreshing and zesty mango salsa. This dish combines tropical flavors and a satisfying crunch, making it a perfect light dinner or lunch option.

Ingredients

Scale

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

  1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with olive oil to prevent sticking and help in crisping the crust.
  2. Set Up Dredging Stations: Arrange three shallow dishes: one with almond or coconut flour, the second with beaten eggs, and the third with a mixture of shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt. This setup will ensure an even and crispy coating on the fish.
  3. Bread the Fish: Pat the fish fillets dry with paper towels to remove excess moisture. Dip each fillet first into the flour, ensuring an even layer, then into the beaten eggs to moisten, and finally press them into the coconut mixture, coating thoroughly on all sides.
  4. Bake: Place the coated fish fillets on the prepared baking sheet. Lightly spray the tops of the fillets with olive oil to enhance browning and crispness. Bake in the preheated oven for 16–18 minutes, flipping the fillets halfway through the cooking time to ensure both sides become golden brown and the fish cooks evenly.
  5. Make the Mango Salsa: While the fish is baking, combine the diced mango, chopped red bell pepper, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Add minced jalapeño if you prefer some heat. Stir gently to combine and refrigerate to let the flavors meld.
  6. Plate and Enjoy: Once the fish is cooked and crispy, serve it topped with a generous spoonful of the fresh mango salsa. Garnish with extra cilantro if desired for a colorful and flavorful presentation.

Notes

  • Use fresh fish fillets for the best flavor and texture.
  • To keep the dish gluten-free, opt for gluten-free panko breadcrumbs.
  • You can swap the almond flour for coconut flour, depending on your preference or dietary restrictions.
  • Adjust the jalapeño quantity in the salsa to control the heat level.
  • Olive oil spray helps keep the crust crispy without adding excess oil.
  • Serve with a side of steamed vegetables or a fresh salad for a complete meal.

Nutrition

Keywords: coconut crusted fish, mango salsa, baked fish recipe, tropical fish dish, healthy fish recipe

Find it online: https://servedbynora.com/tropical-coconut-crusted-fish-with-mango-salsa-recipe/