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Tropical Coconut Crusted Fish with Mango Salsa Recipe

Tropical Coconut Crusted Fish with Mango Salsa Recipe
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★★★★★

5.2 from 5 reviews

This Tropical Coconut Crusted Fish with Mango Salsa recipe is a delightful combination of crispy coconut-crusted white fish served with a fresh and zesty mango salsa. It’s a perfect dish for a light and flavorful meal that’s sure to impress.

Ingredients

Scale

For the coconut-crusted 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 mango 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)

Instructions

  1. Preheat and Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and spray lightly with olive oil.
  2. Set Up Dredging Stations: Place flour in one shallow dish, beaten eggs in another, and a mixture of coconut, panko, garlic powder, paprika, and salt in a third.
  3. Bread the Fish: Pat the fish dry. Dip each fillet first in flour, then egg, then press into the coconut mixture, coating evenly.
  4. Bake: Place on the baking sheet and spray tops lightly with oil. Bake for 16–18 minutes, flipping halfway, until golden brown and cooked through.
  5. Make the Mango Salsa: While fish bakes, combine all salsa ingredients in a bowl. Stir and refrigerate until serving.
  6. Plate and Enjoy: Serve the baked fish topped with a generous spoonful of mango salsa and garnish with extra cilantro if desired.

Nutrition

Keywords: Coconut Crusted Fish, Mango Salsa, Tropical Recipe, Gluten Free Fish

Find it online: https://topreci.com/tropical-coconut-crusted-fish-with-mango-salsa-recipe/