Name: Tropical Coconut Crusted Fish with Mango Salsa
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Tropical
Ingredients: 1½ lbs white fish fillets (cod, halibut, or tilapia); 1 cup unsweetened shredded coconut; ½ cup panko breadcrumbs; 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; 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)

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If you’re looking for a dish that transports you to sunny shores with every bite, then let me introduce you to my beloved Tropical Coconut Crusted Fish with Mango Salsa. This recipe is one of those gems that makes dinner feel special without requiring hours in the kitchen. Whether it’s a busy weeknight or a family gathering, this dish shines bright and brings a smile to everyone’s face. The crunch of the coconut crust paired with the refreshing mango salsa creates a burst of flavor that feels like a tropical vacation on your plate!

Why You’ll Love This Recipe

Easy to Prepare: With simple steps and quick prep time, you can whip up this tropical delight in no time!
Family-Friendly: Kids and adults alike will love the crispy fish and sweet salsa, making it perfect for family dinners.
Make-Ahead Convenience: You can prepare the mango salsa ahead of time, allowing flavors to meld for an even tastier topping.
Healthy & Wholesome: Packed with lean protein and fresh ingredients, this dish is as nutritious as it is delicious.

Ingredients You’ll Need

Gathering the ingredients for this recipe is as easy as pie! You’ll find these are simple, wholesome components that create a vibrant meal. Here’s what you’ll need:

For the 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 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)

Variations

What I love about this recipe is its flexibility! Feel free to get creative and make it your own. Here are some fun variations to try:

Swap the protein: If you’re not a fan of fish, try using chicken breasts or tofu for a different twist.
Change up the fruit: Pineapple or papaya would make delicious substitutes in the salsa for a unique flavor profile.
Add more spice: For those who love heat, consider adding diced chili peppers or cayenne pepper to the coconut mixture.
Experiment with herbs: Swap out cilantro for parsley or basil in the salsa for a fresh twist!

How to Make Tropical Coconut Crusted Fish with Mango Salsa

Step 1: Preheat Your Oven

First things first—preheat your oven to 425°F (220°C). This ensures that your fish gets that perfect golden brown crust. Line a baking sheet with parchment paper and give it a light spray of olive oil; this will help prevent sticking.

Step 2: Set Up Your Breading Stations

Next up, set up three shallow dishes: one with flour, another with beaten eggs, and in the third one, mix together your unsweetened shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt. Having everything ready makes coating the fish so much easier!

Step 3: Coat Your Fish Fillets

Pat your fish dry—this helps the coating stick better. Dip each fillet first in the flour to create a base layer, then into the egg wash for moisture before pressing it into your coconut mixture. Make sure each piece is evenly coated; this step is vital for achieving that crunchy texture!

Step 4: Bake It Up!

Place your coated fillets on the prepared baking sheet. Give them a light spray of olive oil on top; this encourages browning while baking. Bake for about 16–18 minutes, flipping halfway through until they are golden brown and cooked through.

Step 5: Prepare Your Mango Salsa

While your fish bakes away, grab all your salsa ingredients and combine them in a bowl. Stir everything together gently but thoroughly—don’t forget to season with salt and pepper! Letting it chill in the fridge while your fish cooks allows those flavors to develop beautifully.

Step 6: Serve & Enjoy!

Once your fish is done baking, remove it from the oven and serve it topped with a generous spoonful of that vibrant mango salsa. Sprinkle some extra cilantro on top if desired! Your Tropical Coconut Crusted Fish with Mango Salsa is now ready to be enjoyed—get ready for everyone to ask for seconds!

This recipe not only delights with its tropical flavors but also warms hearts around any table. Enjoy every bite!

Pro Tips for Making Tropical Coconut Crusted Fish with Mango Salsa

Cooking can be a delightful adventure, and these pro tips will help you nail this recipe like a tropical chef!

Choose the right fish: Picking a firm white fish like cod or halibut ensures a flaky texture that holds up well during baking and is perfect for soaking in the delicious mango salsa.
Panko perfection: If you’re aiming for an extra crispy coating, using panko breadcrumbs instead of regular breadcrumbs will give your fish that delightful crunch without being overly heavy.
Get creative with spices: Feel free to experiment with the seasoning in the coconut mixture. Adding a pinch of cayenne pepper or curry powder can elevate the flavor profile and add some exciting warmth.
Let it rest: After baking, let your fish rest for a minute before serving. This helps lock in moisture, ensuring each bite remains tender and juicy.
Make ahead: You can prepare the mango salsa a few hours in advance. This allows the flavors to meld beautifully, resulting in an even more vibrant topping for your fish!

How to Serve Tropical Coconut Crusted Fish with Mango Salsa

Presenting this dish is just as fun as preparing it! Serve it up beautifully to impress family or guests.

Garnishes

Fresh cilantro: A sprinkle of additional chopped cilantro adds a pop of color and freshness that complements the flavors perfectly.
Lime wedges: Squeezing fresh lime juice over the fish just before eating brightens every bite and enhances its tropical flair.

Side Dishes

Coconut Rice: Fluffy rice cooked with coconut milk creates a creamy backdrop that balances the crispy fish and sweet salsa.
Grilled Asparagus: Lightly charred asparagus drizzled with olive oil brings a crunchy texture and subtle earthiness to your meal.
Quinoa Salad: A refreshing quinoa salad mixed with cucumbers, tomatoes, and herbs provides a nutritious side that pairs wonderfully with your fish.
Mixed Green Salad: A simple salad topped with a light vinaigrette adds brightness and freshness, making your plate feel complete.

Enjoy this tropical feast! Each element combines harmoniously to create a memorable dining experience that transports you straight to the beach.

Make Ahead and Storage

This Tropical Coconut Crusted Fish with Mango Salsa is perfect for meal prep! You can easily prepare the fish and salsa in advance, making it a convenient option for busy weeknights or gatherings.

Storing Leftovers

Place any leftover fish in an airtight container in the refrigerator.
Store the mango salsa separately to keep it fresh.
Consume within 2-3 days for the best flavor and texture.

Freezing

If you want to freeze the fish, wrap each fillet tightly in plastic wrap and then in aluminum foil.
Freeze for up to 2 months. For best results, freeze before baking.
The mango salsa is not recommended for freezing as it may lose its texture.

Reheating

Preheat your oven to 350°F (175°C) and place the fish on a baking sheet.
Heat for about 10-15 minutes or until warmed through.
Enjoy the salsa cold or at room temperature on top of the reheated fish.

FAQs

Here are some common questions about making Tropical Coconut Crusted Fish with Mango Salsa.

Can I use frozen fish for this recipe?

Absolutely! Just make sure to thaw the fish completely before preparing it. Frozen fillets can work well; just adjust cooking time as needed.

What side dishes pair well with Tropical Coconut Crusted Fish with Mango Salsa?

Consider serving this dish with a light salad, steamed vegetables, or coconut rice to complement its tropical flavors.

How do I ensure my Tropical Coconut Crusted Fish stays crispy?

For maximum crispiness, avoid overcrowding the baking sheet and spray the tops lightly with olive oil before baking.

Can I make the mango salsa ahead of time?

Yes! You can prepare the mango salsa a few hours in advance. Just give it a stir before serving to refresh the flavors.

Final Thoughts

This Tropical Coconut Crusted Fish with Mango Salsa is truly special—it’s not only delicious but also transports you straight to a sunny beach with its vibrant flavors! I hope you enjoy making this dish as much as I do. It’s perfect for impressing guests or treating yourself after a long day. Dive into your tropical culinary adventure today!

Tropical Coconut Crusted Fish with Mango Salsa

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Author: Madison
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: Serves approximately 4 people 1x
Category: Main
Method: Baking
Cuisine: Tropical

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Description

Tropical Coconut Crusted Fish with Mango Salsa is your gateway to a sunny escape, right at your dinner table. This vibrant dish features flaky white fish coated in a crunchy coconut crust, perfectly complemented by a refreshing mango salsa. Quick to prepare and bursting with tropical flavors, it’s an ideal choice for busy weeknights or special family gatherings. Each bite offers a delightful combination of textures and tastes that will leave everyone asking for seconds. Elevate your mealtime with this easy, healthy seafood delight that brings the essence of summer into every season!

Ingredients

Scale

1½ lbs white fish fillets (cod, halibut, or tilapia)
1 cup unsweetened shredded coconut
½ cup panko breadcrumbs
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
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)

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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Set up three shallow dishes: one for the flour, one for the beaten eggs, and one for mixing shredded coconut, panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
Pat fish dry, coat each fillet in flour first, then dip in egg wash before pressing into the coconut mixture.
Arrange coated fillets on the baking sheet and lightly spray with olive oil. Bake for 16–18 minutes until golden brown and cooked through.
While fish bakes, mix mango salsa ingredients in a bowl; season with salt and pepper.
Serve fish topped with mango salsa.