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Tropical Paradise Coconut Crusted Fish Fillets Recipe

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★★★★★

4.9 from 149 reviews

Tropical Paradise Coconut Crusted Fish Fillets combine tender, flaky white fish with a crunchy, flavorful coconut and panko crust. Pan-seared to golden perfection and topped with a refreshing mango-chili salsa, this dish offers a delightful balance of sweet, tangy, and spicy flavors inspired by tropical cuisine.

Ingredients

Scale

Fish and Coating

  • 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)

Mango-Chili Salsa

  • 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

Instructions

  1. Preparing the Fish: Pat the fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper. In a shallow dish, combine the freshly squeezed lime juice and lime zest, then whisk in the beaten egg thoroughly to create an acidic bath that will help tenderize the fish and provide a base for the crust.
  2. Creating the Coconut Crust: In a separate shallow bowl, mix together the unsweetened shredded coconut and panko breadcrumbs. This combination will create a crunchy, flavorful crust that complements the tropical theme while ensuring the coating stays light and crispy instead of soggy.
  3. Coating the Fillets: Dip each seasoned fish fillet into the egg and lime mixture, ensuring it is fully coated. Then press each fillet firmly into the coconut and panko mixture to cover all sides evenly. Set the coated fillets aside while preparing the salsa.
  4. Making the Mango-Chili Salsa: In a medium bowl, combine the diced ripe mango, finely chopped red bell pepper, minced red onion, fresh cilantro, honey, red-pepper flakes, and juice of half a lime. Toss gently to mix and allow the salsa to rest for a few minutes, letting the lime juice soften the onion and blend the flavors beautifully.
  5. Pan-Searing the Fish: Heat the coconut oil in a large skillet over medium heat. Once hot, carefully add the coconut-crusted fish fillets and cook for about 3 to 4 minutes on each side, or until the crust is golden brown and the fish flakes easily with a fork. Adjust the heat as necessary to prevent burning while ensuring thorough cooking.
  6. Plating: Remove the fillets from the skillet and let them rest for 3 minutes to retain their juices. Plate each fillet and spoon a generous amount of the mango-chili salsa over the top. Garnish with additional fresh cilantro leaves and lime wedges as desired. Serve immediately for the best taste and texture.

Notes

  • Firm white fish such as mahi-mahi or snapper works best for this recipe due to their flaky texture and mild flavor.
  • If coconut oil is not available, a neutral oil with high smoke point like avocado oil can be used for pan-searing.
  • Adjust red-pepper flakes in the salsa to control the level of spiciness according to your preference.
  • For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
  • Make sure fish fillets are dry before coating to ensure the crust sticks well.
  • The mango-chili salsa can be prepared ahead and refrigerated for up to 1 day; bring to room temperature before serving.

Keywords: coconut crusted fish, tropical fish recipe, mango salsa, pan-seared fish, mahi-mahi recipe, snapper recipe, easy seafood dinner, summer fish dish

Find it online: https://servedbynora.com/tropical-paradise-coconut-crusted-fish-fillets-recipe/