Description
Tropical Coconut Crusted Fish with Mango Salsa is a vibrant dish that transports your taste buds straight to the tropics. Featuring tender white fish fillets coated in a crunchy coconut crust, this recipe is both light and flavorful. Paired with a refreshing mango salsa, made from ripe mangoes, bell peppers, and zesty lime juice, each bite is a delightful explosion of taste and texture. Perfect for weeknight dinners or special occasions, this dish promises to impress family and friends alike. Plus, it’s easy to make and healthy too, making it an ideal addition to your seafood repertoire.
Ingredients
Scale
- 1½ lbs white fish fillets (cod, halibut, or tilapia)
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs (gluten-free if desired)
- 2 eggs (beaten)
- ½ cup almond or coconut flour
- 1 ripe mango (diced)
- Juice of 1 lime
- Olive oil spray
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Set up three shallow dishes: one with almond flour, another with beaten eggs, and the third with shredded coconut mixed with panko breadcrumbs, garlic powder, smoked paprika, and sea salt.
- Pat fish fillets dry. Dip each fillet in almond flour first, then in beaten eggs, and finally coat with the coconut mixture.
- Place breaded fillets on the baking sheet and lightly spray with olive oil. Bake for 16–18 minutes until golden brown.
- While the fish bakes, prepare the mango salsa by combining diced mango, chopped bell pepper, red onion, cilantro, lime juice, salt, and pepper in a bowl.
- Serve baked fish topped with mango salsa.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 fillet (approximately 200g)
- Calories: 370
- Sugar: 6g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg