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.

Ingredients

Units Scale

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.

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.