Coconut Crusted Fish with Mango Salsa

Coconut Crusted Fish with Mango Salsa is a delightful dish that combines the crispy texture of coconut-coated fish fillets with the sweet and tangy flavors of fresh mango salsa. This tropical-inspired recipe offers a harmonious blend of savory and fruity elements, making it a perfect choice for a light yet satisfying meal.​

Why You’ll Love This Recipe

• Tropical Flavors: The combination of coconut and mango brings a taste of the tropics to your table.​Legal Sea Foods Online

• Crispy Texture: The coconut crust provides a satisfying crunch that complements the tender fish.​

• Healthy and Nutritious: Packed with lean protein and vitamins from the fresh ingredients.​

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Fish:

• Fish fillets (such as tilapia or cod)​

• Shredded coconut​

• Breadcrumbs​

• All-purpose flour​An Expression Of Food+10Something Nutritious –+10Log in or sign up to view+10

• Large eggs​The Spruce Eats+1cm barndominium+1

• Salt​

• Ground black pepper​Allrecipes+2The Spruce Eats+2Log in or sign up to view+2

• Paprika​

• Garlic powder​

• Olive oil or coconut oil (for frying)​

For the Mango Salsa:

• Ripe mangoes​The Spruce Eats+1Legal Sea Foods Online+1

• Red onion​cm barndominium+3Legal Sea Foods Online+3An Expression Of Food+3

• Fresh cilantro​

• Lime juice​The Guardian+3Serious Eats+3Log in or sign up to view+3

• Jalapeño pepper (optional, for added heat)​The Spruce Eats+2Serious Eats+2Log in or sign up to view+2

• Salt​Log in or sign up to view+2Serious Eats+2The Guardian+2

Directions

1. Prepare the Mango Salsa: In a bowl, combine diced mangoes, finely chopped red onion, chopped cilantro, lime juice, and diced jalapeño (if using). Season with salt to taste. Mix well and refrigerate until ready to serve.​

2. Set Up Breading Stations: Place flour mixed with a pinch of salt and pepper in the first shallow dish. Beat the eggs in the second dish. In the third dish, combine shredded coconut, breadcrumbs, paprika, garlic powder, and a pinch of salt and pepper.​Legal Sea Foods Online

3. Bread the Fish Fillets: Pat the fish fillets dry with paper towels. Dredge each fillet first in the flour mixture, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the coconut-breadcrumb mixture, pressing gently to adhere.​

4. Cook the Fish: Heat oil in a large skillet over medium heat. Once hot, add the coated fish fillets and cook for 3-4 minutes per side, or until the crust is golden brown and the fish is cooked through.​

5. Serve: Transfer the cooked fish to serving plates and top with the prepared mango salsa. Serve immediately.​

Servings and Timing

• Servings: 4​An Expression Of Food+4Serious Eats+4cm barndominium+4

• Prep Time: 15 minutes​Log in or sign up to view+4Legal Sea Foods Online+4An Expression Of Food+4

• Cook Time: 10 minutes​

• Total Time: 25 minutes​EatingWell+4Serious Eats+4Reluctant Entertainer+4

Variations

• Baking Option: For a healthier alternative, bake the breaded fish fillets in a preheated oven at 400°F (200°C) for 15-20 minutes, or until cooked through and crispy.​

• Alternative Fish Choices: Substitute tilapia or cod with other white fish like halibut, snapper, or mahi-mahi.​

• Spicy Kick: Add a pinch of cayenne pepper to the coconut-breadcrumb mixture for an extra kick.​

Storage/Reheating

• Storage: Store any leftover fish and mango salsa separately in airtight containers in the refrigerator for up to 2 days.​

• Reheating: To maintain crispiness, reheat the fish in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it may make the crust soggy.​

FAQs

Can I use frozen fish fillets for this recipe?

Yes, ensure they are fully thawed and patted dry before breading to achieve the best texture.​

Is it necessary to use unsweetened coconut?

Unsweetened coconut is recommended to control the sweetness, but sweetened coconut can be used for a sweeter crust.​

Can I prepare the mango salsa in advance?

Absolutely, making the salsa ahead of time allows the flavors to meld. Store it in the refrigerator until ready to use.​

What can I serve alongside this dish?

This dish pairs well with steamed rice, quinoa, or a fresh green salad.​

How do I know when the fish is cooked through?

The fish should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) indicates doneness.​Serious Eats

Can I use a different type of breading?

Panko breadcrumbs can be used for a lighter, crispier texture.​

Is there a dairy-free alternative for the egg wash?

You can use coconut milk as a substitute for the egg wash to keep it dairy-free.​

How can I make the crust adhere better to the fish?

Press the breading mixture firmly onto the fish and ensure the fillets are dry before starting the breading process.​

Can I grill the coconut-crusted fish?

Grilling is not recommended as the breading may not adhere well and could fall off during grilling.​

What other fruits can I use in the salsa?

Pineapple or papaya can be used as alternatives or in addition to mango for a different flavor profile.​

Conclusion

Coconut Crusted Fish with Mango Salsa is a flavorful and visually appealing dish that brings a taste of the tropics to your dining table.

Coconut Crusted Fish with Mango Salsa

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• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking or Pan-Frying

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Description

This Coconut Crusted Fish with Mango Salsa is a tropical-inspired dish that pairs crispy, golden-baked fish with a bright, juicy mango salsa. A healthy, flavorful meal that’s perfect for summer dinners or a light, refreshing lunch.

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Ingredients

Units USM Scale 1x2x3x

For the Fish:

4 fish fillets (such as tilapia, cod, or mahi-mahi)

1 cup shredded coconut (sweetened or unsweetened, depending on preference)

1/2 cup breadcrumbs (Panko for extra crunch)

2 eggs, beaten

1/2 cup all-purpose flour

Salt and pepper, to taste

2 tablespoons olive oil or melted butter (for baking or pan-frying)

For the Mango Salsa:

1 ripe mango, diced

1/4 cup red bell pepper, diced

2 tablespoons red onion, finely chopped

1 tablespoon fresh cilantro, chopped

Juice of 1 lime

Salt, to taste

Optional: 1 small jalapeño, seeded and minced (for heat)

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Instructions

• Preheat oven to 400°F (200°C) or heat a non-stick skillet over medium heat.

• Season fish fillets with salt and pepper.

• Set up a breading station: place flour in one bowl, beaten eggs in another, and mix shredded coconut with breadcrumbs in a third.

• Dredge each fish fillet in flour, dip in egg, then press into the coconut-breadcrumb mixture to coat well.

• Arrange coated fish on a baking sheet lined with parchment paper or lightly greased, and drizzle with olive oil or melted butter.

• Bake for 15-20 minutes, or until the fish is cooked through and the crust is golden and crispy. (Alternatively, pan-fry for 3-4 minutes per side until golden.)

• While fish bakes, prepare the mango salsa: combine mango, bell pepper, red onion, cilantro, lime juice, and salt in a bowl. Mix gently.

• Serve the fish topped with fresh mango salsa.

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Notes

• You can use gluten-free breadcrumbs for a GF version.

• Add avocado to the salsa for extra creaminess.

• Best served fresh, but leftovers keep in the fridge for up to 2 days.