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)
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.
Nutrition
- Serving Size: 1 fillet (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 110mg